My Reviews (32)

Roast Beef in a Salt Crust

You might know you can bake fish and chicken in a salt crust but did you know it works with roast beef? Great for an impressive dinner party.
Reviews (32)


Comment:
29 Sep 2008
Something else. This was only my second attempt at Prime Rib. This recipe is a keeper. I couldn't find prepared hot mustard, so I used sweet hot mustard. It was a little runny so the salt didn't stay on the sides very well. I also altered the baking time, 1 hour at 450, then I turned down the temp to 350 till the core temp was 120. After resting for a few minutes, the rost was a perfect medium rare. So, our Christmas dinner prime rib was tender and flavourful. Great recipe, thanks!
 
29 Sep 2008
Reviewed by: porkchop
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
 
29 Sep 2008
Reviewed by: Cora
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.
 
29 Sep 2008
Reviewed by: FLORENTINA
GREAT recipe and easy to make
 
29 Sep 2008
Reviewed by: PEANUT16
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
Reviewed by: The Big Guy
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.
 
(Review from Allrecipes USA and Canada)
06 Jan 2004
Reviewed by: Navy_Mommy
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.
 
(Review from Allrecipes USA and Canada)
22 Dec 2002
Reviewed by: ADMNAISMITH
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
 
(Review from Allrecipes USA and Canada)
26 Dec 2005
Reviewed by: Sara L.
This was only my second attempt at Prime Rib. This recipe is a keeper. I couldn't find prepared hot mustard, so I used sweet hot mustard. It was a little runny so the salt didn't stay on the sides very well. I also altered the baking time, 1 hour at 450, then I turned down the temp to 350 till the core temp was 120. After resting for a few minutes, the rost was a perfect medium rare. So, our Christmas dinner prime rib was tender and flavorful. Great recipe, thanks!
 
(Review from Allrecipes USA and Canada)
18 Dec 2006
Reviewed by: Bosskittin
WOW! Yummy! I used regular salt. The roast turned out awsome! There were 14 at our Dinner Party and not a plate had any food left on it! This one is definatly a keeper!
 
(Review from Allrecipes USA and Canada)

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