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Rosemary Dijon Prime Rib

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Rosemary Dijon Prime Rib: A Flavorful Feast

Rosemary Dijon Prime Rib

Prime rib, a majestic cut of beef, is a culinary masterpiece when prepared correctly. This recipe transforms a simple prime rib into a flavor-packed sensation with a tantalizing blend of Dijon mustard, aromatic herbs, and a crispy salt crust. The result is a tender, juicy roast with a complex and satisfying taste.

Ingredients

  • 2 white onions, cut into 1-inch slices
  • ¼ cup Dijon mustard
  • 1 prime rib (about 6 lbs/2.7 kg)
  • 1 ½ cups kosher salt
  • ⅓ cup prepared horseradish
  • 2 tablespoons mustard seeds
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons ground black pepper
  • 5 bay leaves, crumbled
  • 3 egg whites

Instructions

  1. Preheat your oven to 450°F (230°C).
  2. Prepare the roasting pan: Spread the sliced onions evenly in the bottom of a roasting pan.
  3. Prepare the prime rib: Generously coat the prime rib with Dijon mustard using a brush.
  4. Create the salt crust: In a large bowl, combine kosher salt, horseradish, mustard seeds, thyme, rosemary, black pepper, and bay leaves. Add egg whites and mix until the mixture resembles wet sand.
  5. Apply the salt crust: Press the salt mixture evenly over the entire fat side and ends of the prime rib.
  6. Roast: Place the prime rib, bone side down, on the onion bed in the roasting pan. Roast for 15 minutes at 450°F (230°C).
  7. Reduce heat: Lower the oven temperature to 325°F (160°C) and continue roasting for approximately 20 minutes per pound.
  8. Check for doneness: Insert an instant-read thermometer into the thickest part of the roast. For medium-rare, aim for an internal temperature of 130°F (55°C).
  9. Rest: Transfer the prime rib to a cutting board and let it rest for 20 minutes before carving.
  10. Serve: Remove the salt crust and carve the prime rib into thick slices. Serve immediately.

Tips

  • For a more intense flavor, allow the prime rib to come to room temperature before roasting.
  • Don't be afraid to experiment with different herbs and spices in your salt crust.
  • For a richer flavor, consider basting the prime rib with beef broth during the cooking process.
  • The residual heat will continue to cook the meat during the resting period, so remove the roast from the oven slightly before reaching your desired temperature.
  • For a perfect medium-rare, aim for an internal temperature of 130°F (55°C). Adjust cooking times accordingly for different levels of doneness.

This Rosemary Dijon Prime Rib is a culinary masterpiece that will impress even the most discerning palate. The combination of flavors is simply irresistible. The Dijon mustard adds a tangy kick, while the aromatic herbs infuse the meat with a delightful complexity. The salt crust creates a crispy exterior while locking in juicy tenderness. The result is a prime rib that is both visually stunning and incredibly delicious.

This dish is perfect for special occasions or when you want to treat yourself to a truly unforgettable meal. It pairs beautifully with roasted potatoes, steamed asparagus, and a glass of your favorite red wine.

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