Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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

Christopher Hirsheimer; food styling by Melissa Hamilton

Servings: 8-10

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.


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

Nutritional Information

  • Calories (kcal) : 760
  • Fat Calories (kcal): 440
  • Fat (g): 50
  • Saturated Fat (g): 24
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 18
  • Cholesterol (mg): 220
  • Sodium (mg): 200
  • Carbohydrates (g): 8
  • Fiber (g): 1
  • Protein (g): 62


  • 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


Rate or Review

Reviews (7 reviews)

  • jyanosey | 12/13/2018

    Can anyone comment on the cook time for this technique with a 20lb (7 rib) roast? And I assume I would just double the recipe for the dough?

  • fldirt | 11/22/2017

    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.

  • Liz73 | 01/10/2011

    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?

  • cdb123 | 02/03/2010

    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.

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.