1/3 cup olive oil
1/4 cup grated onion
1 tsp. garlic salt
1 tsp. dried basil
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
1/4 tsp. pepper
1 beef rib or eye of round roast, 4 to 6 lb.
1 (3-lb.) box Morton Coarse Kosher Salt
1 1/4 cups water

Combine oil, onion, garlic salt, basil, marjoram, thyme and pepper
in a heavy plastic bag. Mix well. Add roast; coat well with marinade.
Marinate in refrigerator 2 hours or overnight.

Line roasting pan with foil. Combine coarse kosher salt and water
to form a thick slush. Pat 1 cup of mixture into a 1/2-inch-thick
rectangle in pan. Pat roast dry with paper towels. Insert meat
thermometer. Place roast on salt layer. Pack remaining salt
mixture around meat to seal well.

Place roast in a 425-degree oven and roast 16 to 18 minutes per
pound for rare (140 degrees), 20 to 22 minutes per pound for
medium (160 degrees) or 25 to 30 minutes for well done
(170 degrees).

Remove roast when thermometer registers 5 degrees below
desired doneness. Let roast stand 5 to 10 minutes in salt crust.

To remove crust, you may need to use a hammer. After removing
crust, whisk away any remaining salt crystals on roast with a pastry brush.

Makes 8 to 12 servings.

Note: Use prime rib, eye of round or any beef roast that is at least
4 pounds. Smaller roasts will overcook before the crust hardens.
For larger roasts, cooking time will not be much longer than for
smaller roasts. Use a meat thermometer.

Use only coarse kosher salt, not table salt or rock salt.

B-man :wink: