Ingredients:
- 2 white onions, cut into 1-inch (2.5 cm) slices
- ¼ cup Dijon mustard
- 1 prime rib (approximately 6 lbs/2.7 kg)
- 1 ½ cups (375 ml) kosher salt
- ⅓ cup (75 ml) prepared horseradish
- 2 tablespoons mustard seeds
- 2 tablespoons fresh thyme
- 2 tablespoons fresh rosemary
- 2 tablespoons ground black pepper
- 5 bay leaves, crumbled
- 3 egg whites
Method:
- Preheat the oven to 450°F (230°C).
- Place the slices of onion in the bottom of a roasting pan. Set aside.
- Evenly brush the prime rib with Dijon mustard. Set aside.
- In a large bowl, combine kosher salt, horseradish, mustard seeds, thyme, rosemary, pepper, and crumbled bay leaves. Add the egg whites and stir until the mixture resembles wet sand.
- Press the salt mixture evenly over the fat side and ends of the prime rib. Place the prime rib, bone side down, over the onions in the roasting pan.
- Roast for 15 minutes. Reduce the 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), ensuring the meat is cooked to medium-rare perfection.
- Transfer the rib roast to a cutting board and let it rest for 20 minutes. Remove and discard the salt crust before slicing the meat.
- Enjoy your Rosemary-Prime-Dijon-Rib masterpiece!
Savor the succulent flavors and aromatic herbs in each tender slice. Perfect for a special occasion or a delightful family feast! 🌿🥩✨
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