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Salt-Crusted Standing Rib Roast with pepper & rosemary Recipe

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This recipe for Salt-Crusted Standing Rib Roast with pepper & rosemary, by , is from The Huhman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Teri Huhman

Category:
Category:

Ingredients:  
Ingredients:  
2 cups kosher salt
cup peppercorn melange, cracked
2 T. fresh chopped rosemary leaves or 1 T. dried rosemary
⅓ cup water
1 small end rib roast, with 4 ribs, back strap, chine bone and feather bones removed (8-10 lbs)

Directions:
Directions:
Preheat oven to 450. Coat a 9x13-inch baking dish with nonstick spray.

Combine salt, peppercorns, and rosemary in a mixing bowl. Slowly whisk in water until mixture resembles slush.

Pat beef dry: place roast, bone side down, in the prepared dish.

Carefully rub salt mixture all over the roast, making a coating to -inch thick. Insert an ovenproof meat thermometer or an automatic oven probe into the thickest part of the roast.

Place roast in oven. Immediately reduce oven temperature to 325. Roast meat until probe reaches the desired degree of doneness, 135 for medium-rare, 2 - 2 hours.

Remove roast from oven; tent meat with foil. Let roast rest for 15 minutes. Completely remove salt crust before serving.

 

 

 

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