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

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


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

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


Best Wine Deals

See More Deals

Snooth Media Network