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| | 3-rib (or larger) roast |
| | Several boxes rock salt |
| | salt |
| 1/2 Tasse | water |
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Season roast with salt. Cover bottom of large Dutch oven with 1-inch layer of rock salt. Place roast bone down on salt. Pour rock salt around sides of meat to fill pot and mound over top. Sprinkle water over surface of salt. Bake at 500 for 12 minutes per pound. When meat is done, remove from oven and break crusted salt. Lift meat from pot and let set for a short time before carving. Meat will be well done on outside and rare on inside. If well done is desired, bake 15 minutes per pound.
Marty Hubbard
Memphis, Tn
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, Ar 72366, Isbn 0-918544-14-9, downloaded from Glen's Mm Recipe Archive,
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