Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Rib Roast in a Salt Crust (pic hvy)

Little ChefLittle Chef Posts: 4,725
edited 1:40AM in EggHead Forum
Bubba Tim decided I needed a nice Egg'd meal after a tough week of work in the Dominican..... He came home from the Market today with a very nice, 3 rib standing roast. :woohoo: Tim showed me a couple recipes he found while I was away, and we decided to combine the recipes a bit and try something a bit new for a rib roast....A true salt crust. (done it on fish, etc, but this was a first on a rib roast).

So here we go......
DSC01733.jpg
Seasoned up with some steakhouse grinder seasonings....

DSC01727.jpg
The salt crust ready to go....(5 cups kosher salt, finely chopped rosemary, thyme, and garlic....fresh cracked Indian River Rainbow Pepper (thanks Richard FL) and egg whites from 5 eggs

DSC01736.jpg
Putting the salt crust on....it's about 1/2" deep all over.....

DSC01739.jpg
Onto the Egg.....indirect...stabilized at 325*....bumped up to 400* for 5 minutes, then shut back to 325*. (took about 35 minutes to get from 400* back to 325*)

DSC01743.jpg
Pulled at 122*.....expecting approx 10* increase during the rest....and it did not disappoint. Rested about 25 minutes to an internal of 132*. (the salt crust I am sure helped retain some heat...we did not use a foil tent for the rest). I do wish I allowed a few more minutes for the rest....lost a bit more juice than I am used to.... :angry:

DSC01744.jpg
Salt crust comes off....Yes...nearly one piece!! Internal temp now 132*.....

DSC01746.jpg
Then lifted out of the salt crust on the bottom... and yes, it came out clean...no salt residue....

Cut from the bone.....(served the bones on the side for gnawing...lol)
DSC01749.jpg
Sliced into nice 1/2" slices....and ready to eat!!

It truly was perfectly cooked. Super moist, but we both admit, we were surprised that there was not more of a salt flavor left behind. :huh: It was fantastic though.....it sure is good to be home!! :woohoo: :laugh: ;)

Thanks for looking!! Hope you enjoyed! ;)
«1

Comments

  • FlaPoolmanFlaPoolman Posts: 11,675
    Very nice,,, welcome back and glad there are no side effects from this last trip. Did David get out ok??
  • FiretruckFiretruck Posts: 2,679
    Looks great LC. If there was no salty taste, what did the salt do for the meat?
  • BobSBobS Posts: 2,485
    I have done it with fish, but never with a rib roast.

    A friend once made a paste of salt and mustard, coated an eye of round roast and cooked it directly on the coals.
  • cookn bikercookn biker Posts: 13,407
    Very nice LC!! You guys did a rocking job with that!!
    Thanks!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Little ChefLittle Chef Posts: 4,725
    Thanks Pat...great to be home....and yes...he got out after about 4 hours delay.. :blink: .. Sure is nice to have safe ICE again!!! Gin & Tonic never tasted SO good!! :woohoo: :laugh: :whistle:
  • AnnaGAnnaG Posts: 1,104
    Michelle,

    That has my mouth watering.... What did you serve with it? A little au jous on toasted bread? My fave... hee hee :)
  • Wow Michele! that looks great as always! :)
  • Little ChefLittle Chef Posts: 4,725
    There was a BIT of salty taste....but this was some of the most evenly moist roast I have ever eaten...it was truly as juicy as I have ever seen or eaten! :) Hey...it was an experiement....and yes, one I will do again. ;) Next time I may roast slow the entire time... which will likely allow the salt to penetrate a bit deeper. :)
  • Little ChefLittle Chef Posts: 4,725
    It was a first here as well....but we will do it again. How did the roast with the salt and mustard turn out?? :huh:
  • Little ChefLittle Chef Posts: 4,725
    Thanks Molly!! :) It's always fun to try something a bit different.... :laugh: ;)
  • Little ChefLittle Chef Posts: 4,725
    Sorry to disappoint....not bread eaters :blink: ....no AuJus needed.... served with a fresh horseradish sauce....baked taters and a caesar side salad. :)
  • Little ChefLittle Chef Posts: 4,725
    Thanks Eddie!! T'was tasty for sure!! :laugh: :)
  • Little Chef,

    That roast looks fabulous !

    I will put this receipe on my todo list.

    Congrats on the cook, it really looks amazing B)

    Ben
  • Little ChefLittle Chef Posts: 4,725
    Thanks Ben! It was excellent, and truly SOOO easy! ;) Great to do for company...it looks SO complex!!! LOL!! :whistle:
  • BENTEBENTE Posts: 8,337
    wow michelle that looks awesome! when i win the lottery or i see them on sale again i will have to give that a try!!

    you said not much of a salt taste would you have added more herbs to the crust or were the already noticible?

    thanks

    i would nominate you for an award from bubba tim but i am guessing you already have a pin :whistle: :P :laugh:

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • Little ChefLittle Chef Posts: 4,725
    Terry....I would probably go heavier on the herbs next time, though they sure were fragrant!! I think the biggest mistake I made was the high temp at the beginning. I will try the next one at 325* period. ;) I think a lot more flavor will infuse the meat if the crust isn't cooked so fast.
    And yes...I do have a BTCMD Award...but Tim wouldn't give it to me until the entire forum was allowed to vote on it.... :angry: . Everyone else has it much easier!! :angry: :blink: Go figure....LOL!! Thanks for the vote though.... ;)
  • WWSisWWSis Posts: 1,448
    Speechless, WOW... ;) :P :)
  • RipnemRipnem Posts: 5,511
    And you say Butt Rub is salty :P

    Cool cook!

    Seems strange that it wasn't very salty though :huh:
  • Little ChefLittle Chef Posts: 4,725
    Honestly...it was not at ALL salty (and honestly I was a bit disappointed) :angry: . Remember, there are egg whites used as a binder in the crust. There was virtually NO salt left behind when the crust was pulled off....it came off in one piece. I will cook it entirely low temp next time to give it more time before the crust sets up. (and remember, you don't 'remove' the butt rubb....LOL) :whistle: The moistnes/juiciness of this roast though was beyond anything I have seen.... :) ;)
  • Little ChefLittle Chef Posts: 4,725
    Julia....Thanks!!! :) I understand you met one of our best and most awesome forum members??? :laugh: :woohoo: She's the best!!! :laugh: ;)
  • RipnemRipnem Posts: 5,511
    Cheers ;)
  • GrumpsGrumps Posts: 182
    Thanks for sharing your cook. That was very cool to see and I bet it was delicious....mmmm would be great with a Napa cab.
  • DeplesisDeplesis Posts: 215
    Thank you for sharing the pics and info. Definitley going to try that one.
    regards,
    RJ
  • Little ChefLittle Chef Posts: 4,725
    You got that right!! Napa Cab 2005. ;) Should have let the wine go a couple more years though....
  • Little ChefLittle Chef Posts: 4,725
    RJ...These are similar foundations to what I was talking about with your cap..... Pull several degrees less than the desired temp, etc. Hope this helped you a bit for your cap cook next weekend.... ;) Our results tonight were excellent. I wish the same for your with your Cap..... ;)
  • Just showed the cook to my bride of 36 years. She said

    "OOOOHHHHHH Gaaaaaaawd - that is beautiful" :laugh:

    Thanks for sharing LC

    Do you think it would coast to 125 if it was pulled at 115. Tots, horseradish sauce and a cab - life is good B)
  • DeplesisDeplesis Posts: 215
    LC
    Thanks, I've done the salt shell with fish. You have really got my interest up for a try a a rib roast.
    Regards,
    RJ
  • Richard FlRichard Fl Posts: 8,239
    Great looking cook. I like to do beef like that with some CHEEP mustard on before the salt. Do miss the crunchy outer cut but as you found out very moist. Glad you liked the pepper. Need more?

    RIBCOOK4.jpg
  • EGGARYEGGARY Posts: 1,222
    Good job, LC. Thank you for sharing your knowledge on food. From what you and others have done we would not ever thought of doing what you did.

    Gary
  • BeliBeli Posts: 10,751
    Michelle looks fantastic, the last photo is a classic!!
Sign In or Register to comment.
Click here for Forum Use Guidelines.