Title: Beef roasted in salt crust
 Categories: Beef
      Yield: 6 servings
 
      3 c  Coarse kosher salt
      6 lb Standing rib roast, trimmed
 
  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 roast,
  fat side up, in a roasting pan, and coat completely with the salt
  mixture, patting it on about 1/4-inch thick.
  
  Roast the beef in the middle of a preheated 325f oven for 2 hours
  (about 22 minutes per pound) or until it registers 130f on a meat
  thermometer. Transfer to a cutting board and let it stand for 15
  minutes.
  
  Remove crust with a hammer, carve and serve.
  
  a 1952 Gourmet Mag. favorite.