Rosemary-Prime-Dijon-Rib

Ingredients:

• 2 white onions, cut into 1-inch (2.5 cm) slices
• ¼ cup Dijon mustard
• 1 prime rib (about 6 lbs/2.7 kg)
• 1 1/2 cups (375 ml) kosher salt
• ⅓ cup (75 mL) prepared horseradish
• 2 tbsp (30 ml) mustard seeds
• 2 tbsp (30 ml) fresh thyme
• 2 tbsp (30 ml) fresh rosemary
• 2 tbsp (30 ml) ground black pepper
• 5 bay leaves, crumbled
• 3 egg whites

Methods:

1. Preheat the oven to 450°F (230°C).
2. Place the onion slices in the bottom of a roasting pan. Set aside.
3. Evenly brush the prime rib with mustard. Set aside.
4. In a large bowl, combine salt, horseradish, mustard seeds, thyme, rosemary, pepper, and bay leaves. Add the egg whites and stir until the mixture resembles wet sand. Press the salt mixture evenly over the fat side and ends of the prime rib. Place the meat, bone side down, over the onions in the roasting pan.
5. Roast for 15 minutes. Reduce the oven temperature to 325°F (160°C) and continue cooking for 20 minutes per pound (450 g) or until an instant-read thermometer inserted into the thickest part of the roast indicates 130°F (55°C), ensuring the meat is cooked to medium-rare.
6. Transfer the rib roast to a cutting board and let it rest for 20 minutes. Remove and discard the salt crust before slicing the meat.
7. Enjoy!