Dry Aged - Salt Crusted – Boneless Rib Eye Roast
Roast bottom right. Weight 4 lb. 11 oz
“The Ugly Duckling”
Roast after 45 days of aging. 22% weight loss.
Beginning to trim the dried surfaces.
Roast after trimming, 2lb. 6oz. 41% loss in weight.
Bed of salt in roasting pan consisting of rock salt and Kosher salt.
Applying salt mixture. 4 cups Kosher salt, ½ cup flour, egg white from one egg and enough water to form a paste.
Further application of the salt mixture. Advise wearing latex gloves when applying salt.
Roast now ready for the preheated 200° oven. Internal meat temperature 43°.
Roast out of oven at 110° internal temperature.
Salt crust removed and allowed to rest 20 minutes. Internal temp 120°.
Three rare steaks approximately 13 oz. each. 120°.
After a light smoke and sear on the grill, this 135° medium rare steak along with grilled asparagus and a crispy skin baked potato is ready for the table.
Related thread: Mr T's - Fresh - Salt Crusted - Prime Rib Roast - Q/View
Edited by Mr T 59874 - 1/11/15 at 1:06pm