ROCK SALT ROAST
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.
Provided by Sackville
Categories Meat
Time 2h20m
Yield 1 roast
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Season the meat with pepper.
- Insert a meat thermometer into the middle of the thickest part of the lean muscle.
- Slather the meat in mustard, until it is entirely covered.
- 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.
- Set the bottom of the roast on the salt, and press down to embed the salt into the mustard.
- Completely cover the remainder of the roast with rock salt, pressing it into the mustard.
- A lot of salt will fall off into the pan, but that doesn't hurt.
- Roast eighteen minutes per pound for rare beef, twenty-two minutes for medium, and twenty-five minutes for well done.
- After the first fifteen minutes of roasting time, check the roast to make sure that the coating is still intact.
- Repair any cracks or holes, using any left over salt and mustard.
- Double check the degree of doneness on the meat thermometer near the end of the roasting time.
- Let stand 15 minutes.
- The roast will be encased in a'shell'.
- Hit the shell sharply with the back of a knife, and it will crack open and start to fall off.
- Remove the shell, and place the roast on a cutting board.
- Slice, and serve with horseradish sauce.
- Note: The roast will continue to cook if the hard shell is left on after roast is removed from the oven.
- 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.
STANDING RIB ROAST IN ROCK SALT
This recipe is so simple and yet so delicious. My dad used to make this when I was quite young (many years ago!) It is still a family favorite with my children and grandchildren - especially for holidays. No other seasoning is needed, and yet it has a wonderful flavor. The end pieces are well done for those who like it that way, but the center is rare to medium rare, and the juices are completely sealed in, so be careful when carving as the juices DO flow. Also, a great side dish with this roast is my "Easy quick garlic/dill potatoes".
Provided by NICK SUHADOLNIK
Categories Meat
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Let beef roast set to room temp.
- Preheat oven to 500 degrees.
- With sharp steak knife puncture roast all over, placing slivered garlic in each puncture.
- Simply insert end of knife and place sliver of garlic down along blade, deep into the roast, before removing knife.
- Rub entire roast generously with worchestershire sauce.
- In roasting pan just large enough to hold roast, cover bottom with rock salt.
- Place roast on rock salt.
- Then cover roast completely with more rock salt, so that no meat is uncovered.
- Meat should not touch sides of roasting pan, but be completely encased in rock salt.
- (Note: I gently spray a slight amount of water over top of salt to enable it to"hold and set" firmly.) Place in 500 degree oven and roast for 15 minutes per pound.
- Remove meat from pan and place on cutting board, brushing off all rock salt, and cover with foil for 15-20 minutes before carving.
- Serve with favorite horseradish sauce.
- I prefer fresh ground horseradish from any supermarket deli.
- Horseradish can be made milder by mixing with mayonnaise.
ROCK SALT ENCRUSTED PRIME RIB
This is one of the absolute best ways to taste what a real prime rib tastes like, and it's NOT like plain old roast beef!! This method also makes an extremely cool presentation that fascinates people with its looks. A big plus is that this method makes it easier to remove the rock salt from your roast. The only drawback I've found is that you can't really use the drippings for au jus or gravy because it's way too salty, so make that separately. Enjoy!
Provided by Chuck Dagel
Categories Main Dish Recipes Roast Recipes
Time 4h35m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Rinse the roast and pat dry with paper towels. Mix the onion soup mix and pepper together in a small bowl. Rub the pepper mixture generously over all sides of the roast. Place the roast on a clean, dry baking sheet, and rest 30 to 45 minutes.
- Meanwhile, mix the rock salt, flour, rosemary together in a bowl. Gradually pour in the water and mix by hand (wear gloves if desired) to make a thick, sticky batter or paste. Add more water if necessary. Spread the salt batter into the bottom of a roasting pan to make a layer 1/2 to 3/4 inch thick., reserving 1 to 2 cups. Place the roast, bones facing down, in the middle of the batter in the pan. Pull the batter up and around the roast to completely cover the meat. Pat on extra batter if necessary. Insert meat thermometer into the roast with its gauge positioned to be visible from the front of the oven (or use a regular meat thermometer).
- Cook in preheated oven for 15 to 20 minutes. Remove, and use remaining salt batter to patch any holes or breaks in the coating.
- Meanwhile, prepare au jus according to package directions leaving out 1/4 cup water to boost flavor, and keep warm.
- Return roast to the oven, and cook until internal temperature reaches 130 degrees F (54 degrees C), or to desired doneness. Remove roast, and rest 20 to 30 minutes until internal temperature reaches 140 degrees F (60 degrees C). Chip off the crust and discard and then slice to serve. Serve garnished with horseradish and au jus.
Nutrition Facts : Calories 2071.3 calories, Carbohydrate 55.7 g, Cholesterol 424.1 mg, Fat 153.2 g, Fiber 2.7 g, Protein 109.3 g, SaturatedFat 62.6 g, Sodium 60362.5 mg, Sugar 1 g
ROCK SALT PRIME RIB
This is the only recipe that my family will ever use for prime rib. No other will do... I know that the ingredients may seem a little strange, but believe me, it is wonderful!! They guys in our family especially get a kick out of this one as they get to make the pan and use a few tools... have fun!!
Provided by Mrs. Lumpy
Categories Meat
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Get out a large aluminum throw away roasting pan (the deeper the beater) and 4 or 6 aluminum "ribbed" drip pans to make side-boards for the roasting pan, nails and a hammer.
- Preheat oven to 550 degrees.
- Mix crushed garlic, horseradish and pepper.
- Run over entire roast.
- Remove you oven rack and place on a strong table and place roaster on the rack.
- Standing drip pans on their side, line the roaster with the drip pans and pour 2 inches of roack salt in the roaster to help secure the drip pans.
- Sprinkle the two inches of rocksalt with one glass of water and pat down firmly.
- Place prime rib, fatty side up, in the center of the roaster, on top of the rock salt.
- Pour remaining rock salt on the roast making sure that all of the roast has at least one inch of rock salt covering it (you may need to use a nail or staple to join the drip pans if they appear to leak the rock salt).
- Sprinkle more water and pat down until there are NO CRACKS!
- Place the roast rack on the lowest possible setting in your oven and cook 20 minutes per pound for rare (center will be rare-rare) or 21 minutes per pound medium rare (rare with a firm center).
- Remove the roast from the oven and take outside and place on concrete (wood cannot stand the heat!) and break open with a hammer.
- Remove the roast.
- Brush clinging salt from the roast with a vegetable brush.
- Juice will be extra red and the roast will be extremely juicy!
- The rock salt will not make the meat salty, only in some instances on the outer "crispy" areas.
- Enjoy!
Nutrition Facts : Calories 1815.3, Fat 152.9, SaturatedFat 63.3, Cholesterol 385.6, Sodium 295.6, Carbohydrate 0.2, Protein 102.4
ROCK SALT ROAST PRIME RIB
This is a very juicy prime rib which is easy to prepare. Surprisingly, it is not too salty and you can't taste the mustard. The horseradish sauce is great. Serve with Yorkshire pudding, or with a baked potato and a salad.
Provided by Dorothy Young
Categories Main Dish Recipes Roast Recipes
Time 1h30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan with aluminum foil.
- Liberally coat the roast with mustard, so that it is entirely covered. Put a thick layer of rock salt on the foil in the roasting pan, about the size of the bottom of the roast. Set the bottom of the roast on the salt, and press down to embed the salt into the mustard. Completely cover the remainder of the roast with rock salt, pressing it into the mustard. (A lot of salt will fall off into the pan, but that doesn't hurt anything).
- Bake uncovered, in preheated oven for 60 minutes, or until internal temperature reaches 145 degrees F (65 degrees C). Let stand 15 minutes. The roast will be encased in a 'shell'. Hit the shell sharply with the back of a knife, and it will crack open and start to fall off. Remove the shell, and place the roast on a cutting board. Slice, and serve with horseradish sauce.
- Horseradish sauce: In a small bowl, whip the cream until stiff peaks form. Fold in horseradish to taste.
Nutrition Facts : Calories 2020.2 calories, Carbohydrate 10.6 g, Cholesterol 420.2 mg, Fat 183.8 g, Fiber 3.6 g, Protein 80.3 g, SaturatedFat 81.6 g, Sodium 112558.2 mg, Sugar 4.4 g
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