4 to 6 pounds well-trimmed beef ribeye roast, small end 1 tablespoon vegetable oil 2 to 3 teaspoons cracked black pepper Salt Crust: 1 box (3 pounds) coarse kosher salt 1-1/4 cups water Heat oven to 425°F. Line shallow roasting Read More …
Salt Encrusted Rib Eye Roast