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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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I'm told this is one of those recipes that looks awful but tastes great. Despite the coating, the beef will not be salty. Instead you will have a ery juicy roast, because the moisture is kept inside by the coating. Ingredients:
6 -7 lbs rib roast (or your favourite beef roast) |
fresh ground black pepper |
6 -7 cups rock salt |
3 cups prepared hot mustard |
Directions:
1. Preheat oven to 375 degrees F.
2. Season the meat with pepper.
3. Insert a meat thermometer into the middle of the thickest part of the lean muscle.
4. Slather the meat in mustard, until it is entirely covered.
5. Cover a roasting pan in foil and then put a thick layer of rock salt on the bottom of the pan, about the size of the bottom of the roast.
6. Set the bottom of the roast on the salt, and press down to embed the salt into the mustard.
7. Completely cover the remainder of the roast with rock salt, pressing it into the mustard.
8. A lot of salt will fall off into the pan, but that doesn't hurt.
9. Roast eighteen minutes per pound for rare beef, twenty-two minutes for medium, and twenty-five minutes for well done.
10. After the first fifteen minutes of roasting time, check the roast to make sure that the coating is still intact.
11. Repair any cracks or holes, using any left over salt and mustard.
12. Double check the degree of doneness on the meat thermometer near the end of the roasting time.
13. Let stand 15 minutes.
14. The roast will be encased in a'shell'.
15. Hit the shell sharply with the back of a knife, and it will crack open and start to fall off.
16. Remove the shell, and place the roast on a cutting board.
17. Slice, and serve with horseradish sauce.
18. Note: The roast will continue to cook if the hard shell is left on after roast is removed from the oven.
19. One six-and-one-half-pound roast removed after roasting for fifteen minutes per pound reached a rare degree of doneness in twenty-five minutes with the coating left on.
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