I've been asked many times: are you sure the roast is not going to be salty? One would think so considering it is covered in rock salt. The truth though is: it is not salty at all! In addition, the meat will be tender and juicy. ( its the best) The only drawback is that there is no sauce using this method of cooking. You can make an ajus sauce using the recipe below this recipe. Also, you might wish to try cooking a boneless beef roast, a whole chicken or a whole fish with the same excellent results! One usually serves ajus sauce and yorkshire pudding with this roast. Each will have to be made separate from this rock salt roast. (see recipes below)
pre heat oven to 400 degrees
INGREDIENTS:
4, 6, 8, lb or more prime rib roast
a bottle of hot, sweet, brown mustard
a bag of rock salt (yes the same rock salt you put on your driveway)
DIRECTIONS:
1. in a 13" by 17" by 3" high metal pan, pour about 2 "of rock salt to totally cover the bottom of the pan
2. place the rib roast in the middle of the pan and cover the roast completely and generously with the Dijon mustard
3. now cover the mustard covered roast totally with rock salt; ( you will have to over cover the roast as the rock salt will not stay readily and so be persistent (save the rest for winter!)
4. place a meat thermometer deep in the center of the roast and bake for some 3 hours until the thermometer registers 150 degrees for slightly rarer and 160 degrees for one more well done
5. when the roast is done break the rock salt off the roast (it is easy, make sure all the salt is reomoved
as most will come off in chunks; again there will be no salty taste left in the meat!)
6. a 4 pound roast will serve 8 adults, depending on how thick you cut the slice, a 6 pound roast will serve 10 or so, and an 8 pound roast will serve at least 14 adults ENJOY
AJUS SAUCE
INGREDIENTS:
2 (1/2 cups) of virgin olive oil
4 to 5 browned beef bones (see cooking method) or 16 oz of boxed beef broth
4 or 5 stalks of celery rough cut
2 medium onions peeled, and rough cut
4 tab of worcestershire sauce
2 tab of Kitchen Bouquet
3 tab of Millers Beef soup base
1/2 can of Contadina tomato paste
1 tsp coarse ground pepper
1 tab of grandulated sugar
DIRECTIONS:
1. put the one 1/2 cup of virgin olive oil in a large fry pan
over moderate heat
2. if you are using beef bones put them in the oil and
fry until well browned then add 16 oz of water and
3 tab of Millers Beef Soup Base and stir until incorporated (set aside)
2. take the other 1/2 cup of oil and put into a lg fry pan
when oil is hot add the onions and celery and fry until
slightly brown
3. add the 1/2 6oz can Contadina tomato paste and stir into
the onions and celery (about 5 minutes)
4. either strain the bones then add either the beef broth from the box
or bones, worcestershire sauce Kitchen Bouquet, and stir until
incorporated in the vegtables
5. cook on the stove at low heat for about an hour or so and taste
for flavor. (don't over cook as it might get salty)
6. strain into a gravy boat for serving
YORKSHIRE PUDDING:
INGREDIENTS:
3 jumbo eggs
1 1/2 cups flour
1 1/2 cups milk
1 tsp salt
1 1/2 cups juice from the roasting pan
(if necessary add some wine and water
to replace what you took out
DIRECTIONS:
PRE HEAT THE OVEN TO 400 DEGREES
1. in one bowl mix the eggs and milk
until well mixed
2. in another bowl mix the flour and salt
until well mixed
3. in a large bowl pour the eggs and milk in
and then slowly add the dry ingredients until
all the ingredients are incorporated
. 4.heat up juices from the pan and pour
into the 13 by 17 by 3 inch heavy roasting pan
5. pour the mixed ingredients into the hot juices and
bake for at least 30 minutes until the yorkshire pudding
is brown and firm.
6. place the yorkshire pudding on a large platter and pour
some of the ajus on or cut into serving sizes and put on
each plate with meat and have each person pour some
on the meat and pudding
pre heat oven to 400 degrees
INGREDIENTS:
4, 6, 8, lb or more prime rib roast
a bottle of hot, sweet, brown mustard
a bag of rock salt (yes the same rock salt you put on your driveway)
DIRECTIONS:
1. in a 13" by 17" by 3" high metal pan, pour about 2 "of rock salt to totally cover the bottom of the pan
2. place the rib roast in the middle of the pan and cover the roast completely and generously with the Dijon mustard
3. now cover the mustard covered roast totally with rock salt; ( you will have to over cover the roast as the rock salt will not stay readily and so be persistent (save the rest for winter!)
4. place a meat thermometer deep in the center of the roast and bake for some 3 hours until the thermometer registers 150 degrees for slightly rarer and 160 degrees for one more well done
5. when the roast is done break the rock salt off the roast (it is easy, make sure all the salt is reomoved
as most will come off in chunks; again there will be no salty taste left in the meat!)
6. a 4 pound roast will serve 8 adults, depending on how thick you cut the slice, a 6 pound roast will serve 10 or so, and an 8 pound roast will serve at least 14 adults ENJOY
AJUS SAUCE
INGREDIENTS:
2 (1/2 cups) of virgin olive oil
4 to 5 browned beef bones (see cooking method) or 16 oz of boxed beef broth
4 or 5 stalks of celery rough cut
2 medium onions peeled, and rough cut
4 tab of worcestershire sauce
2 tab of Kitchen Bouquet
3 tab of Millers Beef soup base
1/2 can of Contadina tomato paste
1 tsp coarse ground pepper
1 tab of grandulated sugar
DIRECTIONS:
1. put the one 1/2 cup of virgin olive oil in a large fry pan
over moderate heat
2. if you are using beef bones put them in the oil and
fry until well browned then add 16 oz of water and
3 tab of Millers Beef Soup Base and stir until incorporated (set aside)
2. take the other 1/2 cup of oil and put into a lg fry pan
when oil is hot add the onions and celery and fry until
slightly brown
3. add the 1/2 6oz can Contadina tomato paste and stir into
the onions and celery (about 5 minutes)
4. either strain the bones then add either the beef broth from the box
or bones, worcestershire sauce Kitchen Bouquet, and stir until
incorporated in the vegtables
5. cook on the stove at low heat for about an hour or so and taste
for flavor. (don't over cook as it might get salty)
6. strain into a gravy boat for serving
YORKSHIRE PUDDING:
INGREDIENTS:
3 jumbo eggs
1 1/2 cups flour
1 1/2 cups milk
1 tsp salt
1 1/2 cups juice from the roasting pan
(if necessary add some wine and water
to replace what you took out
DIRECTIONS:
PRE HEAT THE OVEN TO 400 DEGREES
1. in one bowl mix the eggs and milk
until well mixed
2. in another bowl mix the flour and salt
until well mixed
3. in a large bowl pour the eggs and milk in
and then slowly add the dry ingredients until
all the ingredients are incorporated
. 4.heat up juices from the pan and pour
into the 13 by 17 by 3 inch heavy roasting pan
5. pour the mixed ingredients into the hot juices and
bake for at least 30 minutes until the yorkshire pudding
is brown and firm.
6. place the yorkshire pudding on a large platter and pour
some of the ajus on or cut into serving sizes and put on
each plate with meat and have each person pour some
on the meat and pudding
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