I read most of the 9 pages of reviews before I made this. A few things to remember, 1.) take your rib roast out an hour or so before cooking and leave it unwrapped on your counter to come to room temperature, 2.) do not be afraid to season your meat before putting the salt crust on, 3.) use a salt paste to get it to stick to the meat (use course kosher salt, I used an entire 3 lb box), 4.) use a meat thermometer and 5.) do not open your oven. This was a wonderful recipe and everyone loved it! Even my 22 month old daughter ate a ton of it. I will definitely make this again. I had read a review to use olive oil on the roast but I didn't care for the taste. I did not season enough before hand because I was too scared but I will definitely use plenty of seasoning and garlic next time. I had a 7.11 lb roast, put it in at 500 degrees for 15 minutes and then lowered to the 210 for 4.5 hours. Very good.
Was this review helpful?
[
YES
]
1 user found this review helpful
What's this?