Salt Encrusted Ribeye Roast
- by Omaha Steaks
- Jun 13, 2020
This recipe uses Omaha Steaks Boneless Heart of Prime Rib, brushed with oil and coated in pepper and salt, to create a main course perfect for serving at large family dinners.
Salt Encrusted Ribeye Roast
For a tender, delicious roast, try Omaha Steaks Boneless Heart of Prime Rib brushed with oil and coated in pepper and salt. Roasted in the oven and served in thick slices, this roast is the perfect main course to serve at large family dinners.
Servings: 8
Calories: 640kcal
Ingredients
- 1 ea. 4 or 6 lbs. Omaha Steaks Boneless Heart of Prime Rib
- 1 Tbsp. vegetable oil
- 2-3 tsp. cracked black pepper
Salt Crust
- 1 box 3-lbs. coarse kosher salt
- 1-1/4 cup water
Instructions
- Heat oven to 425° F. Line shallow roasting pan with heavy-duty aluminum foil. Combine salt crust ingredients; mix well. (Mixture may appear dry, but do not add additional water.)
- In roasting pan, pat 1-1/2 cups salt mixture into a rectangular shape about 1/2 to 1 inch larger than the size of the roast.
- Brush roast with oil; press pepper evenly into surface. Insert ovenproof meat thermometer into thickest part of roast, not resting in fat; center roast on salt layer. Starting at base of roast, pack remaining salt mixture onto sides and top of roast to encase roast in salt. (Occasionally, some salt mixture may fall off exposing small areas of the roast. This will not affect cooking.)
- Roast in 425° F oven approximately 1-1/2 to 1-3/4 hours for medium rare; 1-3/4 to 2 hours for medium doneness.
- Transfer pan with roast to cooling rack; let stand uncovered, 15 minutes.
- Remove and discard salt crust from roast, brushing off any remaining salt. Carve roast into 1/2 inch thick slices.
Notes
Recipe courtesy of The Beef Checkoff
Nutrition
Calories: 640kcal | Carbohydrates: 3g | Protein: 35g | Cholesterol: 120mg | Sodium: 2590mg
