Servings: 8 to 10
This recipe takes inspiration from porchetta. A garlic-and-herb rub is inserted into incisions in the meat, followed by a flaky-salt-and-herb crust bonded with whipped egg white. Reverse-searing is ideal for a large roast like this: I used an initial slow roast to evenly and gently cook the prime rib and then a final blast of oven heat to brown the crust. To save time, ask your butcher to trim the roast for you.
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I, too, was scrambling to make other gravy at the last minute. I also found the total amount of salt excessive, and would reduce the salt in the herb crust.
This recipe was disappointing. When the roast came out of the oven the outside of the roast was completely dry and there was no juice in the bottom of the pan with which to make gravy. Will stick with salt and pepper seasoning and roasting at regular temperature.
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