- 1 (7 pound) standing rib roast
- 4 teaspoons fresh garlic, minced
- 2 tablespoons black pepper, coarse ground
- 3 cups coarse salt
- 3/4 cup water
- Preheat oven to 325 degrees F.
- Trim all but a thin layer, 1/8 inch to 1/4 inch, of fat from the roast.
- Allow roast to sit at room temperature for 1 hour.
- Rub garlic over entire surface of the roast
- Arrange roast, fat side up, on a rack in a roasting pan.
- Sprinkle pepper over top of roast.
- In a bowl, stir together the salt and water until the mixture forms a stiff paste resembling wet snow.
- Coat the roast completely with the mixture, patting it on about 1/4 inch thick.
- Roast the beef in the middle of pre heated oven for two hours (about 22 minutes per pound), or until it registers 130 degrees F. on a meat thermometer inserted into the center of the thickest part of the roast for medium-rare meat.
- Transfer the meat to a cutting board and let stand for 20 minutes.
- Remove the crust and carve the meat.