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1
Preheat the oven to 500 degrees F. Line a roasting pan with aluminum foil.
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2
Rinse the roast, pat it dry, and bring it to room temperature.
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3
Sprinkle with the Worcestershire sauce and seasoned pepper.
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4
In a bowl add the kosher salt, Italian dressing mix, and egg whites and stir to combine.
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5
Sprinkle water over the top of the salt mixture until it is well-moistened, but not wet.
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6
Place a 1/2-inch layer of the salt mixture in the middle of the roasting pan, slightly larger than the diameter of the roast.
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7
Place the roast, fat side up, on top of the salt.
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8
Insert a meat thermometer into the center of the roast.
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9
Carefully pack the remaining salt mixture onto the meat, covering it completely.
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10
Place the roast in the oven and reduce the temperature to 425 degrees F. Roast for 14 to 16 minutes per pound, or until the thermometer reads 5 degrees F less than desired temperature.
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11
Final temperature for rare will be 130 degrees F; 135 degrees F for medium rare; 140 degrees F for medium.
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12
Remove the roast from the oven and let it rest for 5 minutes.
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13
For jus, in a small saucepan over medium heat, add the beef broth and bring it to a boil.
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14
Reduce the heat, add the soup mix, and simmer for 5 minutes.
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15
Remove from the heat.
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16
Remove the salt crust from the roast by breaking it and peeling it away.
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17
(You will probably need a hammer to do this.)
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18
Slice the meat to desired thickness and transfer slices to a platter.
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19
Ladle a small amount of jus over the top of the meat; serve remainder of jus on the side.
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20
Cook's note: Have your butcher remove the ribs from the roast.
