SALT-ENCRUSTED RIBEYE ROAST
Cut: Rib or Ribeye Roast/Prime Rib

4 to 6 lb. well trimmed beef ribeye roast, small end*
1 TBSP. vegetable oil**
2 to 3 tsp. cracked black pepper
Salt crust:
1 box coarse kosher salt (3 lb.)
1 to 1 1/4 cups water

Heat oven to 425 degrees. Line shallow roasting pan with heavy-duty aluminum foil.

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 approximately 1/2 to 1-inch larger than the size of the beef roast.

Brush roast with oil; press pepper evenly into surface. Insert oven-proof 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.)

Do not add water or cover pan. Roast in a 425 degree oven approximately 1 1/2 to 1-3/4 hours for medium rare; 1 3/4 to 2 hours for medium doneness. Remove from oven when meat thermometer registers 130 degrees for medium rare; 145 degrees for medium. Remove pan with roast to cooling rack; let stand 10 to 15 minutes. (Temperature will continue to rise approximately 15 degrees to reach desired doneness.)

Remove and discard salt crust from roast, brushing off any remaining salt. Carve roast into 1/2-inch thick slices.

Recipe Tips:
*When purchasing your trimmed ribeye roast, be sure to have the meat cutter remove the chine bone.

**It may take more than 1 TBSP. of oil to adequately coat roast before adding salt crust.

Makes 6 to 8 servings
Source: Wisconsin Beef Council