Sunday, December 23, 2012

Salt Crusted Ribeye Roast

My dad has made ribeye roasts on Christmas day for as long as I can remember! Since we aren't able to travel home for Christmas this year, I had to make this for our dinner party. There's no better way to show our friends how much we love them! This roast will definitely please your guests, give this a whirl for your next dinner party!

Ribeye Roast (Serves 20)
Time: 18-20min per lb (Cook time depends on size of roast)

- 11lbs Ribeye Roast
( We purchased ours at Costco, you can also use other cuts of meat for a more reasonable price)
- 1 Bunch of Celery
- 1 Bunch of Carrots
- 1 Large Onion
- 5 whole cloves of Garlic (Optional)
- 3 Sprigs of Rosemary (Optional)
- 26z Container of Salt
- Pepper

  1. Let the meat rest at room temperature for 1-2hrs prior to cooking.
  2. Heat oven to 350 degrees.
  3. Add rosemary sprigs and roughly chopped vegetables to the bottom of the pan. Set aside 1-2cups to place on top of the roast.
  4. Place the meat on top of the vegetables, fat side up.
  5. Rub black pepper onto the roast. Coat the top of the roast with salt, you will use most of the salt to create a nice salt crust. When you think it's too much salt...just keep going. To keep with the holiday spirit, it will look like a snowy mound!
  6. Top with leftover vegetables and rosemary and place in oven for 3-3.5 hrs. Use a meat thermometer to make sure it is cooked to your liking.

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