Ease of preparation rating: Easy
Yield: 8 servings
Ingredients:
For the beef:
7 pound (3.2 kg) Prime rib roast
For the salt paste:
3 cups (710 ml) coarse salt
¾ cup (180 ml) of water
3 egg whites
For the coating:
2 cups (480 ml) Dijon mustard
2 tablespoon (30 ml) horseradish
1 cup (240 ml) rosemary, chopped
1 teaspoon (5 ml) clove
½ lemon, zested
1 tablespoon (15 ml) black pepper, cracked
Method:
For the paste:
In a bowl blend egg whites to stiff peaks add salt, and water.
For the coating:
In a bowl mix mustard, rosemary, clove, pepper, horseradish, and lemon zest to make a coating.
For the 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).
Let rest for 20 minutes remove the salt crust and serve.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.