Herb and Salt Crusted Standing Rib Roast
This recipe was found in Fine Cooking magazine, Dec 2009.
Total Steps
5
Ingredients
11
Tools Needed
6
Related Article
http://healthy-delicious.com/2010/01/manhattan-clam-chowder/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
- 2.5 cups unbleached all-purpose flour
- 7 pounds 3-bone standing beef roast, cut from the loin end, chine bone and fat cap removed
- 1 cup water
- garlic
- cooking oil
Instructions
Step 1
In a stand mixer fitted with the paddle attachment, combine 1 cup water with the <a href="/DPSVTKVY">salt,</a> egg white, pepper, thyme, juniper, garlic, and parsley. <a href="/7S3QCKWK">Mix </a>on medium speed until <a href="/S6W4FR7F">blended. </a>On medium-low speed, <a href="/7S3QCKWK">mix </a>in 2 cups of the flour, adding more as needed, until the dough is firm and feels slightly <a href="/RF7SRX43">dry </a>and stiff, like Play-Doh. Continue to <a href="/7S3QCKWK">mix </a>for 2 minutes. The dough should be smooth and firm but not sticky; add more flour if necessary. Flatten the dough into a rectangle, <a href="/X75YQJ6B">wrap </a>in plastic, and <a href="/ZSSVQ6FG">refrigerate </a>for at least 2 hours and up to 6 hours.
Step 2
An hour before you are ready to <a href="/P5CFVDV7">roast,</a> put the beef on the counter and let sit at room temperature.
Step 3
Place a rack in the center of the oven and <a href="/XZFHRHHF">heat </a>oven to 350 degrees F. <a href="/XZFHRHHF">heat </a>a large cast-iron <a href="/MYJ2HRB7">skillet </a>over medium-high <a href="/XZFHRHHF">heat. </a>Add oil and put the <a href="/P5CFVDV7">roast </a>meat side down in the <a href="/MYJ2HRB7">skillet; </a><a href="/CV6SZLKG">sear </a>until deeply <a href="/D434P8MH">browned,</a> about 5 minutes. Remove the <a href="/P5CFVDV7">roast </a>from the pan and set it <a href="/HVQ6M73G">bone </a>side down on a rack in a <a href="/P5CFVDV7">roasting </a>pan.
Step 4
On a lightly floured surface, <a href="/LTNN8R88">roll </a>the dough into a 1/4-inch thick rectangle. Drape the dough over the meat, tucking it in in all sides. <a href="/P5CFVDV7">Roast </a>until an instant thermometer in the middle of the <a href="/P5CFVDV7">roast </a>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.
Step 5
<a href="/ZLCWTPKL">Carve </a>and <a href="/Y6MVNCHX">serve.</a>