2 white onions, cut to 1-inch (2.5 cm) slice
¼ c Dijon mustard
1 prime rib (about 6 lbs/2.7 kg)
1 1/2 cups (375 ml) kosher salt
⅓ c ( 75 mL ) prepared horseradish
2 tbsp. 2 tbsp (30 ml) mustard seeds
2 tbsp. 2 tbsp (30 ml) fresh thyme
2 tbsp. 2 tbsp (30 ml) fresh rosemary
2 tbsp. 2 tbsp (30 ml) ground black pepper
5 bay leaves, crumbled
3 egg white


Preheat oven 450°F (230°C).
Place the onion slices in the bottom of a roasting pan. Put aside.
Evenly brush the prime rib with mustard. Put aside.
In a large bowl, combine salt, horseradish, mustard seeds, thyme, rosemary, pepper and bay leaves. Add the egg whites and stir until the mixture looks like wet sand. Press the salt mixture evenly over the fat side and ends of the prime rib, then place the cut of meat, bone side down, over the onions in the roasting pan.
Roast for 15 minutes. Reduce oven temperature to 325°F (160°C) and continue cooking for 20 minutes per pound (450 g) or until an instant-read thermometer inserted into the thickest part of the roast indicates 130°F (55°C), so meat is cooked just through medium rare.
Transfer the rib roast to a cutting board and let rest for 20 minutes. Remove and discard salt crust before slicing meat.
Enjoy !


Read Previous

Winter Sore Throat “Tea”

Read Next

𝐂𝐫𝐨𝐜𝐤 𝐏𝐨𝐭 𝐁𝐞𝐞𝐟𝐲 𝐏𝐨𝐭𝐚𝐭𝐨 𝐓𝐚𝐜𝐨 𝐂𝐚𝐬𝐬𝐞𝐫𝐨𝐥𝐞 😍

Leave a Reply

Your email address will not be published. Required fields are marked *