About this recipe:Beef rib is coated in a paste made from salt, flour and rosemary, before being roasted to perfection. The salt crust is removed before serving. This roast beef is so full of flavour, it will knock your socks off!
9kg beef rib roast, top fat trimmed
50g onion cup soup mix
2 tablespoons freshly ground black pepper
2.25kg rock salt
1kg plain flour
2 tablespoons crushed dried rosemary
475ml water or more if needed
110g horseradish, for serving
3 (26g) packets classic roast beef gravy, for serving
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Rinse the roast and pat dry with kitchen towels. Mix the onion soup mix and pepper together in a small bowl. Rub the pepper mixture generously over all sides of the roast. Place the roast on a clean, dry baking tray and rest 30 to 45 minutes.
Meanwhile, mix the rock salt, flour, rosemary together in a bowl. Gradually pour in the water and mix by hand (wear gloves if desired) to make a thick, sticky batter or paste. Add more water if necessary. Spread the salt batter into the bottom of a roasting tin to make a layer 1.25 to 1.75cm thick., reserving 4 to 5 handfuls. Place the roast, bones facing down, in the middle of the batter in the tin. Pull the batter up and around the roast to completely cover the meat. Pat on extra batter if necessary. Insert meat thermometer into the roast with its gauge positioned to be visible from the front of the oven (or use a regular meat thermometer).
Cook in preheated oven for 15 to 20 minutes. Remove and use remaining salt batter to patch any holes or breaks in the coating.
Meanwhile, prepare gravy mix according to package directions and keep warm.
Return roast to the oven and cook until internal temperature reaches 54 degrees C or to desired doneness. Remove roast and rest 20 to 30 minutes until internal temperature reaches 60 degrees C. Chip off the crust and discard and then slice to serve. Serve garnished with horseradish and gravy.