This one is from the[url='http://www.txbeef.org/search/']Texas Beef Council[/url].
Salt Encrusted Ribeye Roast
Serves 6 - 8
Prep Time 15 minutes
Cook Time 1-1/2 to 1-3/4 hours
4-6 lb. well-trimmed beef ribeye roast, small end
1 Tbsp. vegetable oil
2-3 tsp. cracked black pepper
1 box (3 lbs.) coarse kosher salt
1 1/4 cups water
Heat oven to 425°F. Line shallow roasting pan with heavy-duty aluminum foil. Combine salt crust ingredients; mix well. (Mixture may appear dry, but do not add additional water.)
In roasting pan, pat 1 1/2 cups salt mixture into a rectangular shape about 1/2 to 1 inch large than the size of the roast.
Brush roast with oil; press pepper evenly into surface. Insert ovenproof meat thermometer into thickest part of roast, not resting in fat; center roast on salt layer. Starting at base of roast, pack remaining salt mixture onto sides and top of roast to encase roast in salt. (Occasionally, some salt mixture may fall off exposing small areas of the roast. This will not affect cooking.)
Roast in 425°F oven approximately 1-1/2 to 1-3/4 hours for medium rare; 1-3/4 to 2 hours for medium doneness.
Transfer pan with roast to cooling rack; let stand uncovered, 15 minutes.
Remove and discard salt crust from roast, brushing off any remaining salt. Carve roast into 1/2-inch thick slices.
Salt crust should be slightly thicker at the base of roast than at the top. Salt crust should be applied to roast just before roasting.