Salt Encrusted Ribeye Roast
- 4-6 pound well-trimmed beef ribeye roast, small
- 1 tablespoon vegetable oil
- 2-3 teaspoons cracked black pepper
- 1 box (3 pounds) coarse kosher salt
- 1 1/4
- Heat oven to 425 degrees F. Line shallow roasting pan with heavy-duty aluminum
- Combine salt crust ingredients; mix well. (Mixture may appear dry, but do not
add additional water.)
- In roasting pan, pat 1 1/2 cups salt mixture into a rectangular shape about 1/2
to 1 inch larger than the size of the roast.
- Brush roast with oil; press pepper evenly into surface. Insert ovenproof meat
thermometer into thickest part of roast, not resting in fat; center roast on salt
layer. Starting at base of roast, pack remaining salt mixture onto sides and top
of roast to encase roast in salt. (Occasionally, some salt mixture may fall off
exposing small areas of the roast. This will not affect cooking.)
- Roast in 425 degrees F oven approximately 1 1/2 to 1 3/4 hours for medium rare;
1 3/4 to 2 hours for medium doneness.
- Transfer pan with roast to cooling rack; let stand uncovered, 15 minutes.
- Remove and discard salt crust from roast, brushing off any remaining salt.
- Carve roast into 1/2-inch thick slices.
Serves 6 - 8
Prep Time 15 minutes
Cook Time 1 1/2 to 1 3/4 hours
* Salt crust should be slightly thicker at the base of roast than at the top.
Salt crust should be applied to roast just before roasting.
Nutrition Info per serving: (1 serving, 3 oz. roast) 294 calories; 23 g fat
(9 g saturated fat; 10 g monounsaturated fat); 71 mg cholesterol; 905 mg sodium;
0.5 g carbohydrate; 0.2 g fiber; 19 g protein; 2.7 mg niacin; 0.2 mg vitamin B6;
2.5 mcg vitamin B12; 2.3 mg iron; 18.7 mcg selenium; 4.3 mg zinc
Reprinted with permission from
the Texas Beef Council.