Salt - Crusted Standing Rib Roast
2 cups Kosher Salt
1/4 cup peppercorn melange,cracked
2 Tbsp. fresh chopped rosemary leaves or 1 Tbsp. dried Rosemary
1/3 cup water
1 small end rib roast, with 4 ribs (8-10 lbs)
Combine salt, peppercorns, and roasemary in a mixing bowl. Slowly whisk in water until mixture resembles slush.
Pat beef dry, place roas, bone side down, in the prepared dish
Carefully rub salt mixture all over roast, making a coating 1/4 to 1/2 inch thick
Roast in Oven or Smoker to proper temps.
Let Roast rest for 15 minutes and remove salt crust.
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