Lunch: Salt-Encrusted Rib Roast Recipe
Ingredients
1 bone-in beef rib roast (about 6 pounds)
1/2 cup yellow mustard
3 cups kosher salt (about 1-1/2 pounds)
1/2 cup water
Instructions
Preheat oven to 450°. Place rib roast in a roasting pan, fat side up; spread all sides with mustard. In a bowl, mix salt and water to make a dry paste (mixture should be just moist enough to pack); press onto top and sides of roast.
Roast 15 minutes. Reduce oven setting to 325 °. Roast 2-1/4 to 2-3/4 hours longer or until a thermometer inserted in beef reaches 135 ° for medium-rare; 150 ° for medium. (Temperature of roast will continue to rise about 10 ° upon standing.) Let stand 20 minutes before serving.
Remove and discard salt crust. Carve roast into slices.
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Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
