Herb-and-Salt-Crusted Standing Rib Roast with Morel Sauce

Herb-and-Salt-Crusted Standing Rib Roast with Morel Sauce
Photo by Christopher Hirsheimer


  • 1 large egg white
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 2 Tbs. chopped juniper berries
  • 3 Tbs. freshly ground black pepper
  • 2 Tbs. chopped garlic
  • 1 Tbs. vegetable oil
  • 3 Tbs. chopped fresh thyme (stems included)
  • + 4 more ingredients
    • 2 to 3 cups unbleached all-purpose flour; more for rolling
    • One 3-bone standing beef rib roast (about 7 lb.), cut from the loin end, chine bone and fat cap removed
    • Morel Sauce
    • 2 cups kosher or sea salt

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 ...

View full recipe at Fine Cooking


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