Oh WOW! We love, love, love this recipe! I used 5 1/2 pounds of meat with ribs attached. After rinsing and drying really well, I applied rub ( 1 1/2 TBS. course fresh pepper, 2 tsp. onion soup mix, and 2 tsp. of the roast and steak rub from safeway's meat counter. That rested 45 min. The store was out of rock salt. I used 3 3/4 cups of course kosher salt, and 3 3/4 cups of flour, with a full 2 TBS. of rosemary. I put all that in a large bowl and my husband added cold water, very, very slowly as I mixed with my hands. I had recalculated the recipe for 7 servings, and it said to use just under a cup of water, or more if needed. We used about 2 1/2 cups, so way more. I was mixing really well, and stopped as soon as the mixture was a stiff sticky paste/dough, with no loose dry stuff on the bottom of bowl. I covered the meat, rib side/bottom too; like you would cover something with play-doh. I put it in one of those disposable pans, then in 450 degree oven for 35 min, then turned down to 320 degrees for an additional 70 minutes. I let it rest for 30 minutes. Hubby cracked the crust, we opened the "package" and were easily able to pull the meat out. It was perfect! The two ends were medium/rare. The 4 center pieces were rare. It was a beautiful red, yet texture was lovely, not raw at all. I don't have a meat thermometer, so I felt pretty lucky, as this was our Christmas dinner. Next time I will put a little less "rub" on the ends. Thanks for a wonderful recipe!
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Oh WOW! We love, love, love this recipe! I used 5 1/2 pounds of meat with ribs attached. ...