Salt-crusted Roast Beef

    (33)
    1 hour 40 mins

    Roast beef is encased in a rock salt crust giving it a not too salty flavour and keeping it juicy inside. It's easy and impressive to serve at your dinner party. Serve it with a traditional creamy horseradish sauce on the side.


    36 people made this

    Ingredients
    Serves: 4 

    • 1 (2kg) beef rolled rib roast
    • 475ml English mustard
    • 1.25kg rock salt
    • For the sauce:
    • 235ml double cream
    • 2 tablespoons horseradish

    Directions
    Prep:10min  ›  Cook:1hr15min  ›  Extra time:15min cooling  ›  Ready in:1hr40min 

    1. Preheat oven to 230 C. Line a baking tray with aluminium foil.
    2. Liberally coat the roast with mustard, so that it is entirely covered. Put a thick layer of rock salt on the foil in the tray, 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).
    3. Bake uncovered, in preheated oven for 60 - 75 minutes. Let stand 15 minutes. The roast will be encased in a salt 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.
    4. Horseradish sauce: In a small bowl, whip the cream until stiff peaks form. Fold in horseradish to taste.
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    Reviews and ratings
    Global ratings:
    (33)

    Reviews in English (32)

    by
    59

    Just made the roast for dinner tonight. Everything that the recipe said was so true. I remembered this recipe from a past girlfriend years and years ago. Her father used rock salt and it was the best prime rib I had ever eaten. The salt completely crusts over and does not make the roast the least bit salty. The mustard disipates and the meat is the juciest of any prime rib I have ever had!. If you like your prime rib juicy, you MUST try doing it with rock salt. You do need to follow the directions, and use plenty of salt. I used about 5 pounds worth. However, like I mentioned, it crusts on the top, bottom and sides. The top crust just lifted off and the bottom stayed in the foil. The salt on the sides just flaked off during the cooking process. This was by far the best recipe for prime rib I have ever tried. You won't be disappointed.  -  25 Dec 2006  (Review from Allrecipes US | Canada)

    by
    47

    I made the mistake of not following the recipe exactly and did not use the full cup of mustard. My salt did not form a true crust and was difficult to get off making the meat salty. It was however very tender and juicy so I think the crust will work if you use the whole cup of mustard.  -  06 Jan 2004  (Review from Allrecipes US | Canada)

    by
    41

    This make a beautiful, delicious roast, and the salt shell makes for a dramatic presentation if you chip it away at the table before carving. I did it for Christmas 2001 and it immediatly became the dish we will be making for Christmas dinner from then on. The horeseradish sauce adds zip and is good for those who don't like full strength horseradish  -  22 Dec 2002  (Review from Allrecipes US | Canada)

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