Roast Beef in a Salt Crust

    1 hour 40 minutes

    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.

    39 people made this

    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 in English (32)


    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


    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.  -  29 Sep 2008


    GREAT recipe and easy to make  -  29 Sep 2008