Salt crust rib roast?

Discussion in 'Whats Cooking? Food, Drink, & Gear' started by sudsy9977, Dec 11, 2018.

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  1. Dec 11, 2018 #1

    sudsy9977

    sudsy9977

    sudsy9977

    Founding Member

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    So if I’m making a whole rib roast in a salt crust, should I take it out sooner than I think. I’m thinking that there will be a lot of carry over cooking? With it sealed inside the crust. Or am I nuts and I should just allow for like 5-10 degrees? Thanks Ryan
     
  2. Dec 18, 2018 #2

    mille162

    mille162

    mille162

    Senior Member

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    I allow 10 degrees over 25 min rest. I also rub the roast in Guldens spicy brown mustard and leave on a layer thick enough to completely hide the roast. On a 5 rib roast I’ll use 2 large jars of mustard and 2.5-3 boxes of kosher salt. The mustard ads a very well seasoned and neutral flavor (you can’t taste the mustard at all).
     

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