Co-worker asked my why the 5 lb of rock salt. My best guess was to keep the
juice from boiling in the bottom of the pan and steaming the meat vice "dry
roasting".

Anyone know why they use so much salt?


LAWRY'S PRIME RIB ROAST


1 four-rib standing rib roast
Lawry's Seasoned Salt, to taste
1 5-pound bag rock salt

Sprinkle the fatty cap of the roast with seasoned salt.

In heavy roasting pan, spread rock salt evenly over bottom and place wire
roasting rack on top of salt.

Place the roast on rack, fatty side up, making sure no rock salt touches the
beef. Insert meat thermometer in the thickest part of the meat, making sure it
does not touch a bone.

Roast in preheated 350-degree oven until thermometer registers 130 degrees for
rare or 140 degrees for medium, or about 20 to 25 minutes per pound.

Remove roast from oven and let stand 20 minutes before carving. Using a sharp
carving knife, slice meat across the grain for serving.

Discard rock salt.


--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

"Charles Quinn" > wrote in message
ink.net...
> Co-worker asked my why the 5 lb of rock salt. My best guess was to keep
the
> juice from boiling in the bottom of the pan and steaming the meat vice
"dry
> roasting".
>
> Anyone know why they use so much salt?

Yep,

This is a very old method and creates a very juicy roast. The rock salt does
not penetrate the roast however it acts to perform 2 functions.

First is transmits the heat all around the roast in a fairly even fashion.
Secondly the 'steam" or evaporating liquid from the roast will actually form
a crust of salt around the roast which will prevent the roast from drying
out.

The recipe does not mention it but you should have a hammer and a fairly
wide bladed screwdriver around to "crack" the salt crust and then remove the
roast from it's casing formed by the salt.

IIRC the temperature I used many years ago was closer to 450 degrees and a
much shorter period of roasting time like 10 to 12 min per pound. Memories
do fail however. What I do remember is when I sliced into the roast I
needed a bucket for the juices that started to pour out of the roast.

Dimitri


Here is one example:

Rock salt roast beef recipe

3-6 lbs sirloin beef or eye of round roast
Worcestshire sauce, pepper
5-10 lbs of rock salt (ice cream salt)

Coat the roast with worcestshire sauce, and pepper. You may want to let the
meat marinate in the worcestshire sauce during the day.

Take a 9x13 inch baking pan and line it with aluminum foil for protection
against the rock salt. Place 1/4 inch rock salt in the bottom of your pan
and lightly sprinkle the layer of salt with water (as if you were ironing
clothes). Put the roast into the center of the pan. Place a meat thermometer
into the center of the meat for accuracy. Pour rock salt over the roast
until it is totally covered and sprinkle the mountain of salt with water.

Bake in a 475 degree oven for 12 (rare) to 15 minutes per pound.

After baking, break salt on newspaper. Take out roast and wash lightly or
brush, with vegetable brush, off the salt.

Place on a deep platter and cut. It will look pink inside no matter how well
done you have cooked it. This is because the meat juices were seared inside.

On Thu, 18 Dec 2003 06:34:37 GMT, "Dimiri" >
wrote:

>
>"Charles Quinn" > wrote

>> Co-worker asked my why the 5 lb of rock salt. My best guess was to keep
>the
>> juice from boiling in the bottom of the pan and steaming the meat vice
>"dry
>> roasting".
>>
>> Anyone know why they use so much salt?
>
>The recipe does not mention it but you should have a hammer and a fairly
>wide bladed screwdriver around to "crack" the salt crust and then remove the
>roast from it's casing formed by the salt.

Did you read the recipe, Dimitri? This one is not 'baked in a salt
crust' but 'roasted *over* a bed of salt'. I imagine it might have
something to so with even heat distribution and perhaps some snazzy
way of absorbing/resistributing moisture in the oven.

"Frogleg" > wrote in message
...
> On Thu, 18 Dec 2003 06:34:37 GMT, "Dimiri" >
> wrote:
>
> >
> >"Charles Quinn" > wrote
>
> >> Co-worker asked my why the 5 lb of rock salt. My best guess was to keep
> >the
> >> juice from boiling in the bottom of the pan and steaming the meat vice
> >"dry
> >> roasting".
> >>
> >> Anyone know why they use so much salt?
> >
> >The recipe does not mention it but you should have a hammer and a fairly
> >wide bladed screwdriver around to "crack" the salt crust and then remove
the
> >roast from it's casing formed by the salt.
>
> Did you read the recipe, Dimitri? This one is not 'baked in a salt
> crust' but 'roasted *over* a bed of salt'. I imagine it might have
> something to so with even heat distribution and perhaps some snazzy
> way of absorbing/resistributing moisture in the oven.

You're correect I just scanned the recipe and I stand corrected. Thanks.

Over the years the salt crusted roast was proported to be Lawry's.
Aparrently not so on their web site as a matter of fact they do not mention
rock samt at all.

Here is their recipe:

Prime rib is the perfect choice to serve for holidays and special occasions.
The "secret" ingredients are Lawry's Seasoned Salt and a great beef roast!
Prep Time: 5 minutes
Cook Time: varies with roast size

Lawry's Products Needed:
Lawry's® Seasoned Salt
View nutrition info

1 (8 pound) prime rib roast
3 1/2 tablespoons Lawry's Seasoned Salt


Score fat on meat and rub generously with Seasoned Salt. Place prime rib on
roasting rack in large roasting pan. Cook prime rib, uncovered, in preheated
325°F oven for 25 to 28 minutes per pound for medium rare or accelerate the
cook time by cooking at 350°F for 18 to 22 minutes per pound. Remove roast
from oven at internal temperature of 125° to 135°F. Let stand 20 minutes
before carving (internal temperature should rise to between 140° to 145°F).

Makes 8 Servings.

Meal Suggestion: Garnish with watercress and spiced crab apples. Carve at
tableside. Serve Prime Rib with Creamed Horseradish.

Hint: To score fat, make shallow cuts in diamond pattern.

On Thu, 18 Dec 2003 15:26:23 GMT, "Dimitri" >
wrote:

>"Frogleg" > wrote

>> On Thu, 18 Dec 2003 06:34:37 GMT, "Dimiri" >
>> wrote:
>
>> >The recipe does not mention it but you should have a hammer and a fairly
>> >wide bladed screwdriver around to "crack" the salt crust and then remove
>the
>> >roast from it's casing formed by the salt.
>>
>> Did you read the recipe, Dimitri? This one is not 'baked in a salt
>> crust' but 'roasted *over* a bed of salt'.
>
>You're correect I just scanned the recipe and I stand corrected. Thanks.

I've seen recipes for salt-encrusted fish, but never roast beef. You
*have* tried the salt shell on beef? Seems like it might do a similar
job of "sealing in" juices, and not as soggy as a pastry crust. My
history with roasted beef of any description is dismal, so I shouldn't
carp(!).

"Frogleg" > wrote in message
...

<snip>

> >
> >You're correect I just scanned the recipe and I stand corrected. Thanks.
>
> I've seen recipes for salt-encrusted fish, but never roast beef. You
> *have* tried the salt shell on beef? Seems like it might do a similar
> job of "sealing in" juices, and not as soggy as a pastry crust. My
> history with roasted beef of any description is dismal, so I shouldn't
> carp(!).

Yes I have IIRC it was a old Mice Roy (local Los Angeles Chef) who had a
recipe for a standing rib roast. The only seasoning was to rub the roast in
Worcestershire then put a layer of salt on the bottom sprinkle the salt with
a little water and then cover the entire roast in salt (about 10 Lbs.)
moisten the salt lightly and roast in a very fast oven.

It was GREAT! If I could find the exact recipe I would do it again.

Dimitri