Roast Beef in a Salt Crust

    Roast Beef in a Salt Crust


    34 people made this

    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.

    Serves: 4 

    • 1 (2kg) beef rolled rib roast
    • 200g English mustard
    • 1 1/4 kg rock salt
    • For the sauce
    • 1 cup (250ml) double cream
    • 2 tablespoons horseradish

    Preparation:10min  ›  Cook:1hour15min  ›  Extra time:15min  ›  Ready in:1hour40min 

    1. Preheat oven to 230 degrees 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 (5)


    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


    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


    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

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