Ingredients
SALT PASTE
-
3 cups (710 ml) coarse salt
-
3/4 cup (180 ml) of water
-
3 egg whites
COATING
-
2 cups (480 ml) Dijon mustard
-
2 tablespoon (30 ml) horseradish
-
1 cup (240 ml) rosemary, chopped
-
1 teaspoon (5 ml) clove
-
1/2 lemon, zested
-
1 tablespoon (15 ml) black pepper, cracked
BEEF
-
7 pound (3.2 kg) Prime rib roast
Directions
PASTE
- In a bowl, blend egg whites to stiff peaks then add salt and water.
COATING
- In a bowl mix mustard, rosemary, clove, pepper, horseradish, and lemon zest to make a coating.
BEEF
- Turn barbeque to medium-high heat or 375 F (190 C).
- Rub the prime rib with the coating, cracked black pepper and place in a cast iron pan standing on the bones.
- Cover the coated prime rib with the salt paste and place in the barbeque with the lid close.
- Cook for 15 minutes per pound or until an internal temperature of 120 F (49 C) is reached.
- Let rest for 20 minutes remove the salt crust and serve.
