Name: Beef Roasted in Salt Crust
Ingredients: 3 c Coarse kosher salt; 6 lb Standing rib roast, trimmed

Excellence is, in fact, a relationship. There is only One is truly and perfectly excellent. He alone is the sum and definition of what excellence is and does. So the one who is excellence, in His grace, came to you when you were in a state of anything but excellence, and by grace offered you the promise of actually becoming a partaker of His divine nature. He then connects you to purposes and goals way higher, way grander and more glorious than you would every have sought for yourself... Your hope of ever being excellent in His eyes and doing what is excellent in His sight is found in your relationship to Him and in His grace that not only forgives and accepts but radically transforms. And He calls and empowers you to display His excellency and the excellency of His grace. It is only this excellency that has the power to free us from the false excellency of human pride and the mediocrity that results when we are okay with ourselves and our world just the way they are.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats	6	Servings

INGREDIENTS

3	c	Coarse kosher salt
6	lb	Standing rib roast, trimmed

INSTRUCTIONS

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.
Posted to MM-Recipes Digest  by BobbieB1 <BobbieB1@aol.com> on May 5, 1998

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