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Rib Roast in a Salt Crust (pic hvy)

Little Chef
Little Chef Posts: 4,725
edited November -1 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......
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Seasoned up with some steakhouse grinder seasonings....

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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

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

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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*)

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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:

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

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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)
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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! ;)
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