Salt-Encrusted Rib Roast Recipe

Salt-Encrusted Rib Roast Recipe
Salt-Encrusted Rib Roast Recipe photo by Taste of Home
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Salt-Encrusted Rib Roast Recipe

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A rib roast is a big part of our holiday dinner traditions. We love the yellow mustard, but you can use your favorite—Dijon and others are fair game. —Rebecca Wirtzberger, Yuma, Arizona
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 2-1/2 hours + standing
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 2-1/2 hours + standing

Ingredients

  • 1 bone-in beef rib roast (about 6 pounds)
  • 1/2 cup yellow mustard
  • 3 cups kosher salt (about 1-1/2 pounds)
  • 1/2 cup water

Directions

Preheat oven to 450°. Place rib roast in a roasting pan, fat side up; spread all sides with mustard. In a bowl, mix salt and water to make a dry paste (mixture should be just moist enough to pack); press onto top and sides of roast.
Roast 15 minutes. Reduce oven setting to 325°. Roast 2-1/4 to 2-3/4 hours longer or until a thermometer inserted in beef reaches 135° for medium-rare; 150° for medium. (Temperature of roast will continue to rise about 10° upon standing.) Let stand 20 minutes before serving.
Remove and discard salt crust. Carve roast into slices. Yield: 10 servings.
Originally published as Salt-Encrusted Rib Roast in Simple & Delicious December/January 2016

Nutritional Facts

5 ounces cooked beef: 320 calories, 18g fat (7g saturated fat), 0 cholesterol, 997mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 37g protein.

  • 1 bone-in beef rib roast (about 6 pounds)
  • 1/2 cup yellow mustard
  • 3 cups kosher salt (about 1-1/2 pounds)
  • 1/2 cup water
  1. Preheat oven to 450°. Place rib roast in a roasting pan, fat side up; spread all sides with mustard. In a bowl, mix salt and water to make a dry paste (mixture should be just moist enough to pack); press onto top and sides of roast.
  2. Roast 15 minutes. Reduce oven setting to 325°. Roast 2-1/4 to 2-3/4 hours longer or until a thermometer inserted in beef reaches 135° for medium-rare; 150° for medium. (Temperature of roast will continue to rise about 10° upon standing.) Let stand 20 minutes before serving.
  3. Remove and discard salt crust. Carve roast into slices. Yield: 10 servings.
Originally published as Salt-Encrusted Rib Roast in Simple & Delicious December/January 2016

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