How to Prepare Roast Beef in a Salt Crust

This preparation is admittedly a little out of left field, but the results are amazing. By roasting a whole prime rib encased in a salt crust, the meat retains most of its moisture and roasts very evenly. The salt actually protects the meat from the harsh heat of the oven and regulates the heat as it penetrates. The best part is that you get to crack it open with a hammer when it's done. It's too unwieldy to do at home with large rib roasts, so the roast in this recipe feeds up to 8 people.

Instructions

Difficulty: Moderately challenging

Things You’ll Need:

• 2-3 lb. rock salt
• 5 c. egg whites
• 1 8-10 lb. prime rib roasts (fat cap on)

1. Add a quantity of the salt to a large metal bowl.
2. Add some of the egg whites, and stir together. You may need to use your hands as it will be rather difficult.
3. Continue alternating adding salt and egg whites.
4. Stop when you've reached a very thick, cement-like consistency.
5. The crust mix should be thick enough to pack into a ball that holds its shape.
6. Exact measurements aren't necessary, but you'll need enough to coat the rib roast.
7. Heat the oven to 325 degrees F.
8. Line the bottom and sides of a roasting pan completely with heavy-duty aluminum foil.
9. Place a layer of the crust mix in the bottom of the pan in a shape that matches the dimensions of the roast. This base layer should be about 1/2-inch thick.
10. Place the roast on top, and then cover all of it with a 1/2-inch thick layer of the crust mix so that it is completely encased.
11. Place the roast in the oven, and cook for about four to five hours. Figure 25 to 30 minutes per pound for medium rare.
12. Let meat rest in the crust for 30 minutes.
13. Crack the crust open with a hammer, and discard it. Serve the meat.

Tips & Warnings

• If you find the egg whites unwieldy you can also bind the crust with water, but it won't set as firmly.
• Judging doneness with this preparation is difficult because you can't look at the meat or cut it open when it's under the salt, but there are two tools that make it fairly foolproof. A digital wire-probe thermometer, which features a probe attached to a two-foot-long wire, can be inserted into the meat before attaching the crust. The wire is connected to a digital readout outside the oven that can be set to sound an alarm when the designated internal temperature is reached. These retail for about $30. An instant-read thermometer can also be used, but fashion a thin tube in the crust made from aluminum foil that you can use to take the roast's temperature while it cooks. Make sure this tube points toward the oven door. These thermometers retail for about $5.
• Be sure to use rock salt. If you attempt this using table salt, you will create a salty, nasty mess.