Beef J.P.

Name: Beef J.P.
Ingredients: PRIME RIB ROAST--rub with pepper; completely surround with thin strips of fat and tie and put in deep pan. Meat must be COMPLETELY encased in rock salt to thickness of 3/4 inch or more. (A good way to handle this is to make a casing of heavy foil for the salt. Start with 3/4 inch salt in bottom and set meat on this. Then fill foil casing around meat along sides and over the top; tying a cord around outside of foil as you go so that it will stay in place. Do not leave air pockets.) Once meat is encased in salt in the foil; sprinkle water on top part not covered by foil so that it will form a seal as it heats (small amount is sufficient.)

4 ingredients

1 steps

Ingredients

PRIME RIB ROAST--rub with pepper
completely surround with thin strips of fat and tie and put in deep pan. Meat must be COMPLETELY encased in rock salt to thickness of 3/4 inch or more. (A good way to handle this is to make a casing of heavy foil for the salt. Start with 3/4 inch salt in bottom and set meat on this. Then fill foil casing around meat along sides and over the top
tying a cord around outside of foil as you go so that it will stay in place. Do not leave air pockets.) Once meat is encased in salt in the foil
sprinkle water on top part not covered by foil so that it will form a seal as it heats (small amount is sufficient.)

Directions

1

{"0":"Put in oven at 180 degrees until cooked.","2":"NOTE: 140 degrees coming out of the oven is way past rare no matter what your thermometer says. Try 125 or 130 degrees and don't carve for at least 20 minutes. Best way to test is with meat thermometer of type which gives almost instantaneous reading. Do not use type left in meat while cooking.","4":"Now for the bad news--It is very difficult to predict cooking time and you can only EXPERIMENT WITH YOUR OWN OVEN with various size roasts always in same part of oven. It will of course be slow, e.g. a six pound roast will PROBABLY take 5-8 hours BUT WATCH IT.","6":"CAVEAT. According to Health Department, it would be dangerous to cook meat at 180 degrees WITHOUT THE SALT since bacteria would multiply during cooking and food poisoning might result. However, salt method seals out oxygen and at same time kills germs. Actually we have used the salt method time after time without any adverse effect. You can also kill germs by giving it the first hour at 300 degrees before turning it low but this detracts in our opinion and we prefer to use the salt.","8":"ADVANTAGES.","9":"(1) You will find this meat juicy and tender.","10":"(2) There will be almost no shrinkage.","11":"(3) Leftovers are remarkably tasty.","12":"(4) Cheaper cuts of beef can conceivably be used.","14":"Rock salt is available in almost any grocery store. Try ten pounds for starters. We have never seen a written recipe for this method so this reflects word of mouth and our own experimentation only."}