Rosemary-Prime-Dijon-Rib

Prep Time: 20 minutes
Cook Time: 2 hours (approx.)
Total Time: 2 hours 20 minutes
Yield: 6 servings
Category: Main Course
Method: Roasting
Cuisine: American

Ingredients

• 2 white onions, cut into 1-inch slices
• 1/4 cup Dijon mustard
• 1 prime rib (about 6 lbs)
• 1 1/2 cups kosher salt
• 1/3 cup 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

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 450°F (230°C).

Step 2: Prepare the Onions 2. Place the onion slices in the bottom of a roasting pan and set aside.

Step 3: Brush with Mustard 3. Evenly brush the prime rib with Dijon mustard and set it aside.

Step 4: Make the Salt Mixture 4. In a large bowl, combine kosher salt, horseradish, mustard seeds, fresh thyme, fresh rosemary, ground black pepper, and crumbled bay leaves.

5. Add the egg whites and stir until the mixture resembles wet sand.

Step 5: Coat the Prime Rib 6. Press the salt mixture evenly over the fat side and ends of the prime rib, creating a flavorful crust.

Step 6: Roast the Prime Rib 7. Place the salt-crusted prime rib, bone side down, over the onions in the roasting pan.

8. Roast in the preheated oven for 15 minutes to sear the meat.

Step 7: Reduce the Oven Temperature 9. Reduce the oven temperature to 325°F (160°C) and continue cooking.

10. Calculate the remaining cooking time as approximately 20 minutes per pound (450g) or until an instant-read thermometer inserted into the thickest part of the roast indicates an internal temperature of 130°F (55°C), for medium-rare meat.

Step 8: Rest and Slice 11. Once done, transfer the rib roast to a cutting board and allow it to rest for 20 minutes.

12. Before slicing, remove and discard the salt crust to reveal the succulent prime rib inside