| 4 to 6 lb. well trimmed ribeye roast |
| 1 tbsp vegetable oil |
| cracked black pepper to taste |
| 3 lb. kosher salt |
| 1 to 1 1/4 c. water |
| Line shallow roasting pan with aluminum foil. Combine salt and water to form dry mixture. Place 1 1.2 cups of salt mixture into roasting pan. Pat into rectangulae shape about 1 inch larger than roast. brush roast with oil and press pepper into surface. Place roast on salt bed, place rest of salt mix around and on roast. Roast uncovered in 425 degree oven 1 3/4 to 2 hrs. Remove pan to cooling rack. Let stand 15 min. |