A salt, herb, and flour crust blankets the standing rib roast while it cooks, sealing in all the juices and infusing the meat with flavor. The result is a tender, perfectly medium-rare roast beef that’s seasoned all the way through. With a creamy sauce of dried morels and Marsala, it’s luxury on a plate.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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 and stiff, like Play-Doh. Continue to mix for 2 minutes. The dough should be smooth and firm but not sticky; add more flour if necessary. Flatten the dough into a rectangle, wrap in plastic, and refrigerate for at least 2 hours and up to 6 hours.
An hour before you’re ready to roast, put the beef on the counter and let sit at room temperature.
Position a rack in the center of the oven and heat the oven to 350°F. Heat a large cast-iron skillet over medium-high heat. Add the oil and put the roast meat side down in the skillet; sear until deeply browned, about 5 minutes. Remove the roast from the pan and set it bone side down on a rack in a roasting pan.
On a lightly floured surface, roll the dough into a 1/4-inch-thick rectangle. Drape the dough over the meat, tucking it in on all sides. Roast until an instant-read thermometer in the middle of the roast registers 125°F for rare or 135°F for medium rare, 1-3/4 to 2-1/4 hours. Let rest for 20 minutes, then remove and discard the crust. (After removing the crust, the roast can rest for up to 30 minutes more.) Carve and serve with the Morel Sauce.
It’s a good idea to order your beef rib roast ahead of time. Ask the butcher to remove the chine bone and fat cap for you
this gets 5 stars! I have been using this recipe for a couple of years & it never disappoints. Meat is so moist & the favor is divine. I haven't made the Morel sauce so can't comment on that.
Fantastic. Best rib roast we ever made. Like the other reviewers, we skipped the morel sauce after seeing how expensive they were, but I did make a jus. I'm laughing because I just assumed that the juniper berries that the recipe called for were supposed to be the dried kind--that's what we used. Where does one find fresh?
I really enjoyed this recipe. It was alot of fun to make. The meat came out a perfect medium rare almost throughout the entire roast. I agree with the other reviewer about the morels, they are hard to find and expensive. I just substituted a mix of dried mushrooms that I found at Whole Foods.
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?