Herbed Roast Beef on Salt Crust

1/3 c. olive oil
1/4 c. grated onion
1 tsp. garlic powder
1 tsp. dried basil
1/2 tsp. marjoram
1/2 tsp. thyme
1/2 tsp. coarsley ground black pepper
1 6 - 8 lb. rib roast
1 3-lb. box kosher salt
1 1/4 c. water

Combine oil and next 6 ingredients in a large heavy plastic bag*. Mix well; add roast and coat
well with marinade. Marinate in refrigerator 2 hours or overnight. Preheat oven to 425F.
Combine water and kosher salt to make a thick slush. Cover roasting with heavy duty foil
and spray with Pam.
Pat one cup of salt mixture into a 1/2 inch thick rectangle in bottom of pan. Remove meat
from bag and pat dry with paper towels. Place roast on salt layer. Pack remaining salt
mixture around roast and seal well**. Roast 18 - 20 minutes per pound for medium rare.
Remove roast from oven when temperature shows at least 5 degrees below desired doneness.
Let meat rest 5 -10 minutes before removing salt crust. Remove crust and brush away
any remaining salt crystals with pastry brush.