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Salt encrusted Standing Rib Roast photo

Chef: qgriffith

  • serves 8
  • cook time 240 minutes

A easy way to make an outstanding roast. It only has four ingredients!  Don't let all the salt fool ya.  I have made this four times now and not once was it overly salted.  The salt crust comes right off after cooking


  • 1 tablespoon - black pepper
  • 3 cups - kosher salt
  • 5 pound - rib roast three bone
  • 1 tablespoon - season salt



  1. Set the rib roast out to reach room tempature.
  2. Preheat the oven to 210 degrees
  3. Cover the bottom of a roasting pan with kosher salt
  4. Season the meat with the ground black pepper and seasoning salt
  5. Place the rib roast bone side down and cover in kosher salt. Don't wet the rib roast to get the salt to stick, this will cause the salt to melt and penetrate the meat.
  6. Place the roast in the stove and cook for around 4 to 5 hours or till the meat reaches around 122 degrees (for rare)
  7. Take out of the stove and tent in foil for 30 minutes or till the meat reaches 130 degrees (rare)
  8. To cook further then rare adjust the temperature of the meat accordingly. The meat will raise an average of 10 degrees during the thirty minute rest period.


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