Rosemary-Prime-Dijon-Rib

 Ingredients:

2 white onions, cut to 1-inch (2.5 cm) slice

¼ c Dijon mustard

1 prime rib (about 6 lbs/2.7 kg)

1 1/2 cups (375 ml) kosher salt

⅓ c ( 75 mL ) prepared horseradish

2 tbsp. 2 tbsp (30 ml) mustard seeds

2 tbsp. 2 tbsp (30 ml) fresh thyme

2 tbsp. 2 tbsp (30 ml) fresh rosemary

2 tbsp. 2 tbsp (30 ml) ground black pepper

5 bay leaves, crumbled

3 egg white

Methods :

Preheat oven to 230°C.

Place the onion slices on the bottom of the frying pan. Set aside.

Coat ribs evenly with mustard. Set aside.

In a large bowl, combine salt, horseradish, mustard seeds, thyme, rosemary, pepper, and bay leaves. Add egg whites and stir until mixture looks like wet sand. Press the salt mixture evenly over the fatty side and the ends of the ribs, then place the cut meat over the onion in the roasting pan, bone-side down.

Fry for 15 minutes. Reduce oven temperature to 160°C (325°F) and continue cooking for 20 minutes per pound (450g), or until an instant-read thermometer inserted into the thickest part of the roast reads 55°C (130°F), indicating that only the meat passes through Medium rare.

Arrange ribs on a cutting board and let rest for 20 minutes. Before cutting the meat, remove and discard the salt crust.