Rosemary-Prime-Dijon-Rib
Ingredients
- 2 white onions, cut into 1-inch slices
1/4 c Dijon mustard
1 prime rib (about 6 lb/2.7 kg)
1 1/2 cups (375 ml) Kosher salt
1/3 c (75 ml) prepared horseradish
2 tbsp mustard seeds (30 ml)
2 tbsp. Fresh Thyme 2 tablespoons (30ml)
2 tablespoons. 2 tablespoons fresh rosemary (30ml)
2 tablespoons. 2 tablespoons (30 ml) black pepper
5 crushed bay leaves
3 egg whites
Rosemary-Prime-Dijon-Rib
Preparation:
Preheat the oven to 230°C (450°F).
Place the onion slices in the bottom of the roasting pan. Set aside.
Spread mustard evenly on prime rib. Set aside.
In a large bowl, combine salt, horseradish, mustard seeds, thyme, rosemary, pepper, and bay leaf. Add the egg whites and stir until the mixture resembles wet sand. Press the salt mixture evenly onto the fatty side and edges of the prime rib and place the pieces of meat, bone side down, on top of the onions in the roasting pan.
Roast for 15 minutes. Reduce oven temperature to 325°F (160°C) and roast for 20 minutes per pound (450 g), or an instant-read thermometer inserted into the thickest part of the roast registers 130°F (55°C). Continue cooking until. Cooked only medium rare.
Place the rib roast on a cutting board and let it rest for 20 minutes. Before cutting the meat, remove and discard the salt skin.
Enjoy!