It’s perfect! Absolutely perfect! that roast and those morels are making my mouth water!
Ingredients:
2 cups kosher or sea salt
1 large egg white
3 T. freshly ground black pepper
3 T. chopped fresh thyme, stems included
2 T. chopped juniper berries
2 T. chopped garlic
1 T. chopped fresh flat leaf parsley
2 to 3 cups flour plus more for rolling
1 standing beef rib roast, about 7 lbs., or 3 ribs, cut from loin end, chine bone and fat cap removed
1 T. vegetable oil
Morel sauce
Method:
In stand mixer fitted with paddle attachment, mix 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 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 needed. Flatten 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 beef on counter and let sit at room temperature.
Position rack in center of oven and heat oven to 350.
Heat a large cast iron skillet over medium high heat. Pour in oil and put the roast, meat side down, in skillet; sear until deeply browned, about 5 minutes. Remove roast from pan and set it, bone side down on rack in roasting pan.
On lightly floured surface, roll dough into a 1/4 inch thick rectangle. Drape the dough over meat, tucking in on all sides.
Roast until an instant read thermometer in middle of roast registers 125 for rare or 135 for medium rare, 1 and 3/4 to 2 and 1/4 hours. Let rest for 20 minutes, then remove and discard crust.
After removing crust, roast can rest for up to another 30 minutes. Carve and serve with Morel Sauce.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
