3 cups, or so, of kosher or sea salt
6- to 8-pound standing rib roast, trimmed of excess fat
Preheat oven to 325 degrees F.
In a bowl stir together the salt with 3/4 cup water until it forms a paste.
Place the roast, fat side up, in a roasting pan and coat it completely with the salt mixture, patting it on to a thickness of about 1/4 to 1/2-inch.
Roast the beef for about 2 hours (about 22 minutes per pound), or until a meat thermometer registers 125 to 130 degrees F. for medium-rare.
Transfer the beef to a cutting board and let it stand for 15 minutes. Break salt crust with a hammer. Brush away and discard the salt before carving.
Serves 6 to 8.