Herb and Salt Crusted Standing Rib Roast

Herb and Salt Crusted Standing Rib Roast

Herb and Salt Crusted Standing Rib Roast

45 minutes

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Details
  • Servings:   4
  • Dairy-Free:   True
  • Weight Watchers:   9 Points
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Cuisine
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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Ingredients
  • 2 cups kosher salt
  • 1 large egg white
  • 3 tablespoons Freshly ground black pepper
  • 3 tablespoons fresh chopped thyme, stems included
  • 2 tablespoons chopped juniper berries
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 1/2 cups unbleached all-purpose flour (plus more for rolling)
  • 7 pounds 3-bone standing beef roast, cut from the loin end, chine bone and fat cap remove
Instructions

In a stand mixer fitted with the paddle attachment, combine 1 cup water with the salt, egg white, pepper, thyme, juniper, garlic, and parsley.

Mix on medium speed until blended. On medium-low speed, mix in 2 cups of the flour, adding more as needed, until the dough is firm and feels slightly dry and stiff, like Play-Doh. Continue to mix for 2 minutes. The dough should be smooth and firm but not sticky; add more flour if necessary. Flatten the dough into a rectangle, wrap in plastic, and refrigerate for at least 2 hours and up to 6 hours.

An hour before you are ready to roast, put the beef on the counter and let sit at room temperature.

Place a rack in the center of the oven and heat oven to 350 degrees F. heat a large cast-iron skillet over medium-high heat.

Add oil and put the roast meat side down in the skillet; sear until deeply browned, about 5 minutes.

Remove the roast from the pan and set it bone side down on a rack in a roasting pan.

On a lightly floured surface, roll the dough into a 1/4-inch thick rectangle. Drape the dough over the meat, tucking it in in all sides. Roast until an instant thermometer in the middle of the roast registers 125 degrees F for rare or 135 for medium-rare, 1 3/4 to 2 1/4 hours.

Let rest for 20 minutes, then remove and discard crust.

Carve and serve.

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