Salt-crusting a standing rib roast actually saves time. This technique produces the same moist results as the traditional long, slow roasting methods, but with a more delicious flavor. The salt crust creates the effect of an oven within an oven, and allows the steam to gently enter and cook the meat.

Adding seasonings to the salt in the crust adds even more flavor, just like what a marinade or rub would do. The result is a standing rib roast with a moist, flavorful beef dish for the holiday season.

Ingredients:

2 cups kosher or sea salt
1/4 cup crushed peppercorns
1 tablespoon dried rosemary
1/3 cup water
8- to 10-pound small end ribeye roast, with 4 or more ribs

Preheat oven to 450 degrees F. Coat a 9 x 13-inch baking dish with cooking spray.

Combine the salt, peppercorns, and rosemary in a medium mixing bowl. Slowly whisk in the water until it is fully absorbed, and resembles slush.

Pat the rib roast dry, and place it bone-side down in the prepared dish.

Carefully rub the salt mixture all over the roast, making a coating that is 1/2- to 1/2-inch thick. Insert an oven-proof meat thermometer into the thickest part of the rib roast.

Place the roast in the oven, and lower the oven temperature to 325 degrees. Roast the meat until the temperature reaches your desired doneness, or 135 degrees F for medium-rare (about 2 1/2 hours).

Remove the roast from the oven and let it rest about 15 minutes. Remove the salt crust completely, then serve. This delicious standing rib roast makes 8 servings.