Rock Salt Roast

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• 6 -7 lbs rib roast (or your favourite beef roast)
• fresh ground black pepper
• 6 -7 cups rock salt
• 3 cups prepared hot mustard

Recipe

• 1 preheat oven to 375 degrees f.
• 2 season the meat with pepper.
• 3 insert a meat thermometer into the middle of the thickest part of the lean muscle.
• 4 slather the meat in mustard, until it is entirely covered.
• 5 cover a roasting pan in foil and then put a thick layer of rock salt on the bottom of the pan, about the size of the bottom of the roast.
• 6 set the bottom of the roast on the salt, and press down to embed the salt into the mustard.
• 7 completely cover the remainder of the roast with rock salt, pressing it into the mustard.
• 8 a lot of salt will fall off into the pan, but that doesn't hurt.
• 9 roast eighteen minutes per pound for rare beef, twenty-two minutes for medium, and twenty-five minutes for well done.
• 10 after the first fifteen minutes of roasting time, check the roast to make sure that the coating is still intact.
• 11 repair any cracks or holes, using any left over salt and mustard.
• 12 double check the degree of doneness on the meat thermometer near the end of the roasting time.
• 13 let stand 15 minutes.
• 14 the roast will be encased in a'shell'.
• 15 hit the shell sharply with the back of a knife, and it will crack open and start to fall off.
• 16 remove the shell, and place the roast on a cutting board.
• 17 slice, and serve with horseradish sauce.
• 18 note: the roast will continue to cook if the hard shell is left on after roast is removed from the oven.
• 19 one six-and-one-half-pound roast removed after roasting for fifteen minutes per pound reached a rare degree of doneness in twenty-five minutes with the coating left on.