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  • Arthur Adam Housley

Rock Salt Roast

My dad was the one who introduced me to this recipe and it's really easy to do...make sure you get good meat tho! You can use a bone-in roast, or in this case, I used a ribeye roast without a bone. It's truly not hard to do and if done right, it will be addicting.


INGREDIENTS

  • 1 4lb box of rock salt, I used Mortons Ice Cream Rock Salt

  • 1 roast...bone-in beef rib, or Ribeye...4-8 pounds

  • 2 cups of avocado oil

  • 4 tablespoons Worcestershire sauce

  • 2 teaspoons garlic powder


DIRECTIONS

  • Preheat oven to 450°

  • Use a large tall sided pan, or roasting pan, or casserole dish

  • Rub roast with the oil and massage it so it sticks on all sides and bottom

  • Place roast in pan/dish

  • Pour the rock salt all around the roast and basically burry it in salt.

  • Roast in the oven for 45 mins...plan on roasting it about 20 minutes per pound

  • at the 45 minute mark remove the pan from the oven and pour Worcestershire sauce over the roast. Then put the roast back into the oven. Also spoon some salt and press some salt into the sides and top of the roast.

  • Roast until a thermometer reaches 130° for medium-rare; 145° for medium. (Temperature of roast will continue to rise about 15° upon standing.) My 4 pound roast I cooked for an hour and a half and it was perfect medium. Let stand 10 minutes covered with foil to keep it warm.

  • Remove and discard salt crust; brush away any remaining salt. Carve roast into slices.


FOR HORSERADISH SAUCE

- 4 tablespoons of sour cream

-2 tablespoons of creamed horseradish

-2 tablespoons of garlic cream

-4 tablespoons of Worcestershire sauce





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