Salt Crusted Prime Rib Roast
1/3 cup olive oil
1/4 cup grated onion
1 teaspoon garlic salt
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 boneless beef roast, between 4 and 6 pounds (prime rib, eye of round,
1 3-pound box coarse kosher salt
1 1/4 cups water
Combine oil, onion, garlic salt, basil, marjoram, thyme and pepper in heavy
plastic bag. Mix well. Add roast; coat well with marinade. Marinate in
refrigerator 2 hours or overnight.
Line roasting pan with aluminum foil. Combine coarse kosher salt and the water
thoroughly until salt is well moistened. (Do not add more water.) Pat 1 cup of
moistened salt into a 1/2 inch thick rectangle in pan. Pat roast dry with paper
towels. Insert meat thermometer. Place roast on salt layer. Carefully pack
remaining salt mixture around meat to encase meat.
Place roast in a 425-degree oven and roast about 16-18 minutes per pound for
rare (140 degrees), 20-22 minutes per pound for medium (160 degrees), or 25-30
minutes per pound for well done (170 degrees). For best results, use a meat
thermometer to check internal temperature.
Remove roast when thermometer registers 5 degrees below desired doneness. Let
roast stand 5-10 minutes in salt crust.
To remove roast from salt, you may need to use a hammer. After removing crust,
whisk away any remaining crystals with a stiff pastry or vegetable brush before
If using an instant-read thermometer (the kind that isn't inserted before
roasting), check the estimated cooking time. Take roast out of the oven 10 to 15
minutes before it should be done. You may have to poke a hole in the salt crust
first before inserting thermometer. Continue roasting, if needed, and test
temperature again in 5 minutes.