Herb and Salt Crusted Standing Rib Roast


1 large egg white
3 tablespoons Freshly ground black pepper
3 tablespoons fresh chopped thyme, stems included
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


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.




Lana Tolman's picture

The roast cooked faster than if the pastry cap was not on -- about 1/3 faster. Even though i browned the roast before putting on the dough when i took it off the dough had taken off the brown effect. I don't think that it really imparted any kind of flavor to the roast.


This recipe was found in Fine Cooking magazine, Dec 2009.


4.0 servings


Thursday, December 17, 2009 - 12:34pm


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