Salt-Encrusted Rib Roast Recipe

Preheat oven to 450°. Place rib roast in a roasting pan, fat side up; spread all sides with mustard. In a bowl, mix salt and water to make a dry paste (mixture should be just moist enough to pack); press onto top and sides of roast. Roast 15 minutes. Reduce oven setting to 325 °. Roast 2-1/4 to 2-3/4 hours longer or until a thermometer inserted in beef reaches 135 ° for medium-rare; 150 ° for medium. (Temperature of roast will continue to rise about 10 ° upon standing.) Let stand 20 minutes before serving. Remove and discard salt crust. Carve roast into slices.