3 cups coarse kosher salt
1 (6- to 8-pound) standing rib roast, trimmed
In a bowl stir together the salt and 3/4 cup water until mixture forms a slightly stiff paste.
Arrange the rib roast, fat side up, in a roasting pan and coat it completely with the salt mixture, patting the mixture on about 1/4 inch thick.
Roast the beef in the middle of a preheated oven 325*F (160*C) oven for 2 hours (about 22 minutes per pound), or until a meat thermometer registers 130*F (55*C) for medium-rare meat.
Transfer the beef to a cutting board and let it stand for 15 minutes. Remove the crust with a hammer and carve the roast.
Serves 6 to 8.