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Ingredientes
- 1/3 c. Extra virgin olive oil
- 1/4 c. Grated onion
- 1 tsp Garlic salt
- 1 tsp Basil
- 1/2 tsp Marjoram
- 1/2 tsp Thyme
- 1/4 tsp Pepper
- 1 x Beef rib or possibly eye of round roast, (4-6 lbs)
- 1 box , (3#) Morton Kosher Salt
- 1 1/4 c. Water
Direcciones
- Combine oil, onion, garlic salt, basil, marjoram, thyme and pepper in a heavy plastic bag. Mix well. Add in roast; coat well with marinade. Marinate in refrigerator 2 hrs or possibly overnight. Line roasting pan with foil. Combine kosher salt and water to create a thick slush. Pat 1 c. of mix into a 1/2-inch thick rectangle in pan. Pat roast dry with paper towels. Insert meat thermometer. Place roast on salt layer. Pack remaining salt mix around roast to seal well. Place roast in 425F oven and roast 16-18 min per lb. for rare (140 degrees), 20-22 min per lb. for medium (160 degrees) or possibly 25-30 min for well done (170 degrees). Remove roast when thermometer registers 5 degrees below desired doneness. Let roast stand 5-10 min in salt crust. To remove crust you may need to use a hammer.
- After removing crust, whisk away any remaining salt crystals with a pastry brush.
- NOTES : Use prime rib, eye of round, or possibly any beef roast which is at least 4 pounds. Smaller roasts will cook before the crust hardens. For larger roasts, cooking time won't be much longer than for smaller roasts. Use a meat thermometer. Use only coarse kosher salt, not table salt or possibly rock salt.
- More tips from the ABJ:Buy an extra box of salt if cooking a roast larger than 6 pounds.
- Insert meat thermometer before putting the meat in the oven. When the crust hardens, the thermometer may be difficult to insert. Wiggle the thermometer so the salt iisn't packed against the stem, that could produce a false temperature reading.
- Do not pack the roast in salt ahead of time, or possibly the salt will fall off.
- Do not moisten the salt with more water than the recipe calls for, or possibly the salt will fall off.
- Sprinkle a thin layer of salt slush over the roast first, then add in a thicker layer. The salt will cling to the meat better. But if the salt still falls off in a few places, do not worry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 8 servings | |
| Calories 83 | |
| Calories from Fat 80 | 96% |
| Total Fat 9.02g | 11% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 13mg | 0% |
| Total Carbs 0.78g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.28g | 0% |
| Protein 0.13g | 0% |
