We cooked a Prime Rib encased in rock salt,it was fantastic. Use a non-metal pan,put in 1 to 1 1/2 inchs of rock salt, set in seasoned meat and cover entirely with rock salt about 3/4 inch thick. It helps to mist with water as you pile the salt up into a dome. Use a meat thermometer to judge doneness, check in a cook book for time. When done use a knife to break the salt crust to remove meat, wait about 20 min. after removing from the oven to remove salt. Brush off any salt and serve.It is not salty like you might think it would be. put the thermometer in when you put it in the oven.