Salt Crusted Ribeye Roast
Prep Time: 30 Minutes
Cook Time: 2 hours
5 pound coarse kosher salt
2 cups water
4 egg whites
6-to-8 pound standing rib roast, trimmed (we used 7-8# - 35 day dry aged boneless ribeye)
In a bowl stir together the salt, egg whites and 2 cups water (gauge water based on paste consistency) until the mixture forms into sand like consistency.
Put a layer of salt mixture on sheet pan
Arrange the rib roast, fat side up (if bone in), in a roasting pan and coat it completely with the salt mixture, patting the mixture on about 1/4 inch thick.
Roast the beef in the middle of a preheated oven 400°F for 15 minutes, then lower to 300°F and cook in oven for ~2 hours (about 22 minutes per pound), check with instant read meat thermometer and remove from oven at 125°F. (118°F if dry aged)
Transfer the beef to a cutting board and let it stand for 20 minutes. The temperature will raise about 15°F while resting.
Try to slice the salt coating at the bottom and lift the salt off like a lid. If that doesn’t work, remove the crust with a hammer
Carve the meat in ½ inch slice and serve