Rock Salt Roast Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan with aluminum foil.
• Liberally coat the roast with mustard, so that it is entirely covered. Put a thick layer of rock salt on the foil in the roasting pan, about the size of the bottom of the roast. Set the bottom of the roast on the salt, and press down to embed the salt into the mustard. Completely cover the remainder of the roast with rock salt, pressing it into the mustard. (A lot of salt will fall off into the pan, but that doesn't hurt anything).
• Bake uncovered, in preheated oven for 60 minutes, or until internal temperature reaches 145 degrees F (65 degrees C). Let stand 15 minutes. The roast will be encased in a 'shell'. Hit the shell sharply with the back of a knife, and it will crack open and start to fall off. Remove the shell, and place the roast on a cutting board. Slice, and serve with horseradish sauce.
• Horseradish sauce: In a small bowl, whip the cream until stiff peaks form. Fold in horseradish to taste.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rinse the roast and pat dry with paper towels. Mix the onion soup mix and pepper together in a small bowl. Rub the pepper mixture generously over all sides of the roast. Place the roast on a clean, dry baking sheet, and rest 30 to 45 minutes.
• Meanwhile, mix the rock salt, flour, rosemary together in a bowl. Gradually pour in the water and mix by hand (wear gloves if desired) to make a thick, sticky batter or paste. Add more water if necessary. Spread the salt batter into the bottom of a roasting pan to make a layer 1/2 to 3/4 inch thick., reserving 1 to 2 cups. Place the roast, bones facing down, in the middle of the batter in the pan. Pull the batter up and around the roast to completely cover the meat. Pat on extra batter if necessary. Insert meat thermometer into the roast with its gauge positioned to be visible from the front of the oven (or use a regular meat thermometer).
• Cook in preheated oven for 15 to 20 minutes. Remove, and use remaining salt batter to patch any holes or breaks in the coating.
• Meanwhile, prepare au jus according to package directions leaving out 1/4 cup water to boost flavor, and keep warm.
• Return roast to the oven, and cook until internal temperature reaches 130 degrees F (54 degrees C), or to desired doneness. Remove roast, and rest 20 to 30 minutes until internal temperature reaches 140 degrees F (60 degrees C). Chip off the crust and discard and then slice to serve. Serve garnished with horseradish and au jus.

Steps:

• Preheat oven to 375 degrees F.
• Season the meat with pepper.
• Insert a meat thermometer into the middle of the thickest part of the lean muscle.
• Slather the meat in mustard, until it is entirely covered.
• Cover a roasting pan in foil and then put a thick layer of rock salt on the bottom of the pan, about the size of the bottom of the roast.
• Set the bottom of the roast on the salt, and press down to embed the salt into the mustard.
• Completely cover the remainder of the roast with rock salt, pressing it into the mustard.
• A lot of salt will fall off into the pan, but that doesn't hurt.
• Roast eighteen minutes per pound for rare beef, twenty-two minutes for medium, and twenty-five minutes for well done.
• After the first fifteen minutes of roasting time, check the roast to make sure that the coating is still intact.
• Repair any cracks or holes, using any left over salt and mustard.
• Double check the degree of doneness on the meat thermometer near the end of the roasting time.
• Let stand 15 minutes.
• The roast will be encased in a'shell'.
• Hit the shell sharply with the back of a knife, and it will crack open and start to fall off.
• Remove the shell, and place the roast on a cutting board.
• Slice, and serve with horseradish sauce.
• Note: The roast will continue to cook if the hard shell is left on after roast is removed from the oven.
• One six-and-one-half-pound roast removed after roasting for fifteen minutes per pound reached a rare degree of doneness in twenty-five minutes with the coating left on.

Steps:

• Let beef roast set to room temp.
• Preheat oven to 500 degrees.
• With sharp steak knife puncture roast all over, placing slivered garlic in each puncture.
• Simply insert end of knife and place sliver of garlic down along blade, deep into the roast, before removing knife.
• Rub entire roast generously with worchestershire sauce.
• In roasting pan just large enough to hold roast, cover bottom with rock salt.
• Place roast on rock salt.
• Then cover roast completely with more rock salt, so that no meat is uncovered.
• Meat should not touch sides of roasting pan, but be completely encased in rock salt.
• (Note: I gently spray a slight amount of water over top of salt to enable it to"hold and set" firmly.) Place in 500 degree oven and roast for 15 minutes per pound.
• Remove meat from pan and place on cutting board, brushing off all rock salt, and cover with foil for 15-20 minutes before carving.
• Serve with favorite horseradish sauce.
• I prefer fresh ground horseradish from any supermarket deli.
• Horseradish can be made milder by mixing with mayonnaise.

Steps:

• Using a seasoned salt rub (Lawry's), coat your tri tip roast with the salt, creating a seal on the entire surface. Allow this to rest, refrigerated, for 3-4 hours (don't exceed this time by letting it go overnight, for example). Remove about an hour before grilling.
• Set up your charcoal grill for the indirect method, using trays or rails, and it is important to use a grilling rack to prevent grill marks form scoring the roast. I can place two roast at time on one rack. If you place it directly on the grill, you'll need a drip pan, as it will lose liquid. Keep the grill cover on.
• Grill for 20 minutes (covered) and turn once, and check temperature after 40 minutes. My Weber grill has a thermometer, and I keep it between 375-425 during the first half hour.
• If you've achieved a good salt seal, the roast changes shape, expanding within its salt-sealed layer, sometimes like a "pillow." Tri tip roasts are an unattractive looking roast coming out of the cryo-bags, but as the fat melts off, and the smoke and salt do their trick, you end up with some attractice colors, some small burnt edges, and appealing shapes. If you do all six roast for a party of 40, each roast will be different in size and shape and color.
• I remove at 135, and after it rests for 10 minutes, it's ready for slicing. There will be a great deal of liquid, and depending on the roast, easily a 1/2 cup or more. Have a deeply grooved cutting board.
• Pay particular attention to the changing directions of grains with this roast when you're slicing--and this is important for parties, and for guests that want to help. Remember to slice across the "grain" throughout, and keep slices small and thin so that they work well on small sandwiches or rye bread slices. (This is important for nearly every beef roast).

Steps:

• In a bowl stir together the salt and 3/4 cup water until the mixture forms a slightly stiff paste resembling wet snow. Arrange the rib roast, fat side up, in a roasting pan and coat it completely with the salt mixture, patting the mixture on about 1/4 inch thick. Roast the beef in the middle of a preheated oven 325°F. oven for 2 hours (about 22 minutes per pound), or until it registers 130°F. on a meat thermometer for medium-rare meat. Transfer the beef to a cutting board and let it stand for 15 minutes. Remove the crust with a hammer and carve the meat.

Steps:

• Get out a large aluminum throw away roasting pan (the deeper the beater) and 4 or 6 aluminum "ribbed" drip pans to make side-boards for the roasting pan, nails and a hammer.
• Preheat oven to 550 degrees.
• Mix crushed garlic, horseradish and pepper.
• Run over entire roast.
• Remove you oven rack and place on a strong table and place roaster on the rack.
• Standing drip pans on their side, line the roaster with the drip pans and pour 2 inches of roack salt in the roaster to help secure the drip pans.
• Sprinkle the two inches of rocksalt with one glass of water and pat down firmly.
• Place prime rib, fatty side up, in the center of the roaster, on top of the rock salt.
• Pour remaining rock salt on the roast making sure that all of the roast has at least one inch of rock salt covering it (you may need to use a nail or staple to join the drip pans if they appear to leak the rock salt).
• Sprinkle more water and pat down until there are NO CRACKS!
• Place the roast rack on the lowest possible setting in your oven and cook 20 minutes per pound for rare (center will be rare-rare) or 21 minutes per pound medium rare (rare with a firm center).
• Remove the roast from the oven and take outside and place on concrete (wood cannot stand the heat!) and break open with a hammer.
• Remove the roast.
• Brush clinging salt from the roast with a vegetable brush.
• Juice will be extra red and the roast will be extremely juicy!
• The rock salt will not make the meat salty, only in some instances on the outer "crispy" areas.
• Enjoy!