Basically fool proof, I served this recipe for Christmas dinner this year, altering it just a bit. The result? Comments such as: "Best beef I've ever tasted," and "Unbelievably juicy and tender." I used an 8+ lb. roast to feed 16 people and had nothing but scraps left. Make sure the roast is thoroughly defrosted and dry (pat it with paper towels). I then applied a dry rub of fresh minced rosemary and cracked ground pepper. Slice about 3 garlic cloves, or so, into slivers and insert directly into the top of the roast, then apply the kosher salt crust. I used an entire box of coarse kosher salt for this, wetting the salt with water and several egg whites to help it stick. Lay about a 1/2 inch of salt under the roast and then pack the remaining mixture around the meat to encapsulate the roast. I was unable to get coat the sides evenly, and so I started the roast out at 450 degrees for 20 minutes before backing the temperature down to 210. The roast was cooking faster than expected, however, and I ended up turning the oven down to 170 for the last 2 hours. I highly recommend an accurate meat thermometer for any roast. When the roast reached 132 degrees, I removed it from the oven, covered it, and let it rest for the better part of an hour. Before serving, I removed the salt crust and carved individual slices for each guest. The meat came out as good, if not better, than any professional restaurant prime rib I've ever tasted. Try it...you'll like it!
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Basically fool proof, I served this recipe for Christmas dinner this year, altering it just a...