12 Servings

Ingredients:
3 cups coarse salt
6 pound standing rib roast, trimmed

Directions:
In a bowl stir together the salt and 3/4 cup water until the mixture forms a slightly stiff paste resembling wet snow. 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. oven for 2 hours (about 22 minutes per pound), or until it registers 130�F. on a meat thermometer 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 meat.

Counts per entire recipe:
0/ 10124.13/ 830.07/ 334.48

Carbs/ Calories/ Fat/ Saturated Fat

0/ 843.68/ 69.18/ 27.87