1/3 cup olive oil
1/4 cup grated onion
1 tsp. garlic salt
1 tsp. dried basil
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
1/4 tsp. pepper
1 (4 to 6 pound) beef rib or eye of round roast
1 (3-pound) box Morton Coarse Kosher Salt
1 1/4 Cups water

Combine oil, onion, garlic salt, basil, marjoram, thyme and pepper in a heavy plastic bag. Mix well. Add roast; coat well with marinade. Marinate in refrigerator 2 hours or overnight. Line roasting pan with foil. Combine coarse kosher salt and water to form a thick slush. Pat 1 cup of mixture into a 1/2-inch-thick rectangle in pan. Pat roast dry with paper towels. Insert meat thermometer. Place roast on salt layer. Pack remaining salt mixture around meat to seal well. Place roast in a 425°F oven and roast 16 to 18 minutes per pound for rare (140°F), 20 to 22 minutes per pound for medium (160°F) or 25 to 30 minutes for well done (170°F). Remove roast when thermometer registers 5°F below desired doneness. Let roast stand 5 to 10 minutes in salt crust. To remove crust, you may need to use a hammer. After removing crust, whisk away any remaining salt crystals on roast with a pastry brush.

Makes 8 to 12 servings.

NOTE: Use prime rib, eye of round or any beef roast.