- 2-3 C all-purpose flour; more for rolling
- 1 C kosher salt
- 2 t. coarse ground black pepper
- 2 T garlic, chopped
- 2 T fresh thyme, chopped
- 1 T fresh parsley, chopped
- 2 T fresh sage, chopped
- 1 egg white
- 1 C water
- 1 (5- to 6-lb) Harris Ranch prime rib roast
- 1 T extra virgin olive oil
A classic preparation for prime rib roast, this is one of the best techniques. Feel free to vary the herb mixture to complement your personal taste and the dish will still come out perfectly.
- Mix flour, salt, pepper, garlic, and herbs in a large bowl; set aside. Whisk egg whites and water and add to dry ingredients; combine with a wooden spatula or potato masher; dough should be firm and smooth, add more flour if it is too wet. Knead with your hands for 2 to 3 minutes. Place dough in a large plastic storage bag and store in the refrigerator for 2 hours or up to 6 hours.
- An hour before you are ready to roast, let the beef sit at room temperature. Preheat the oven to 350°. Heat the oil in a large heavy skillet over medium-high heat. When the skillet is hot, add the roast, and sear until browned. Remove from heat and let stand 10 minutes. Place the beef on a rack in a roasting pan, fat side up.
- Transfer the dough to a floured surface and roll it out to a rectangle with ¼” thickness. Trim away dough if necessary. Drape the dough over the roast, attempting to cover completely, and tucking the sides in and under. Place in the oven and roast about 1¾ to 2¼ hours, or until internal temperature of beef reaches 125° for rare or 135° for medium-rare. Remove from the oven and let rest for 15 minutes or up to 30 minutes.
- Cut and remove the salt crust; discard crust. Cut the bones away from the roast, slice beef, and serve immediately.