Herbed Roast Beef in Salt Crust

This Herbed Roast Beef in Salt Crust is a show-stopping centerpiece that delivers incredibly tender, juicy meat with every slice. The thick layer of kosher salt acts as a thermal conductor, ensuring even cooking while locking in natural juices and allowing the aromatics to permeate the beef. Infused with olive oil, grated onion, garlic salt, and a blend of dried basil, marjoram, and thyme, the roast develops a rich, savory depth that is both comforting and elegant. Perfect for holiday gatherings, Sunday dinners, or special occasions, this technique requires minimal active time but yields professional results.

Cooking Method: Baking, Roasting

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 1171.5

Description

This Herbed Roast Beef in Salt Crust is a show-stopping centerpiece that delivers incredibly tender, juicy meat with every slice. The thick layer of kosher salt acts as a thermal conductor, ensuring even cooking while locking in natural juices and allowing the aromatics to permeate the beef. Infused with olive oil, grated onion, garlic salt, and a blend of dried basil, marjoram, and thyme, the roast develops a rich, savory depth that is both comforting and elegant. Perfect for holiday gatherings, Sunday dinners, or special occasions, this technique requires minimal active time but yields professional results.

Directions

1
In a heavy plastic bag, combine olive oil, grated onion, garlic salt, dried basil, dried marjoram, dried thyme, and pepper.
2
Seal the bag and massage it well to distribute the marinade evenly.
3
Add the roast beef to the bag, ensuring it is fully coated with the marinade mixture.
4
Marinate in the refrigerator for 2 hours or overnight for deeper flavor.
5
Preheat oven to 425 degrees F (220 degrees C).
6
Line a large roasting pan with aluminum foil for easy cleanup.
7
In a bowl, combine the kosher salt and water to form a thick, pliable paste.
8
Pat approximately 1 cup of the salt paste into a flat, 1/2-inch thick rectangle at the bottom of the prepared roasting pan.
9
Remove the roast from the bag and pat it thoroughly dry with paper towels.
10
Insert a meat thermometer into the center of the roast if using a leave-in probe.
11
Place the roast directly on top of the salt layer in the pan.
12
Pack the remaining salt paste around and over the meat, sealing it completely in a thick crust.
13
Roast in the preheated oven for 16-18 minutes per pound for rare (internal temp 140°F), 20-22 minutes for medium (160°F), or 25-30 minutes for well-done (170°F).
14
Remove the roast from the oven when the thermometer registers 5 degrees below your desired final doneness.
15
Let the roast rest inside the salt crust for 5-10 minutes before carving.
16
Use a hammer or heavy utensil to carefully crack and remove the salt crust.
17
Use a stiff pastry or vegetable brush to whisk away any remaining salt crystals from the surface of the meat.
18
Slice and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1171.5kcal

% Daily Value *
Total Fat 51.8g80%
Saturated Fat 14.6g73%
Cholesterol 340.5mg114%
Sodium 1250mg53%
Total Carbohydrate 2.2g1%
Dietary Fiber 0.5g2%
Sugars 0.7g
Protein 150.2g301%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: roast beef, salt crust, herbed beef, kosher salt, oven roasted, beef tenderloin, holiday dinner, special occasion, juicy roast, mediterranean herbs, garlic salt, olive oil marinade, easy roast, family dinner, beef recipe, crackling crust, tender meat, dinner party, comfort food, savory roast

Read it online: https://www.chefs-mate.com/recipe/herbed-roast-beef-in-salt-crust/