12.06.2010

Standing Rib Roast with Morel Sauce


My FIL loved roast beef. (When the kids were little, they used to tease him: "What are we having for dinner, Buck?" And he'd say: "Roast Barf." *screams and laughter all around* )

My father was no slouch in the roast beef department either. Mother served it every Christmas Eve and one of his favorite restaurants, Dante's in Ft. Lauderdale (now defunct), served it as a special every Saturday night. You can imagine where the two of them (and sometimes the rest of us) had dinner every single Saturday, can't you?

Now it's never been something I made regularly. But when I made it for Dad, I made that old never-fail recipe from the Make It Now, Bake It Later cookbooks, where it sat in an oven for hours after a bit of high heat. And now that both those lovely men are gone, I haven't made it once. I'm going to rectify that right now. Vegetarians, you may want to shut your eyes, say hello and pass on by my blog today. Because there's a big slab of rare BEEF coming up.


This is yet another recipe I found in Fine Cooking magazine. A salt/herb encrusted roast. I'd never done it before. Sound complicated? It wasn't and the results were as tender as can be. My only suggestion: I wish I had browned it a little more before I put the salted dough on. So if you decide to try this, sear your roast nicely on all three sides. And once you take the crust off (yes, it actually comes off in one piece) wipe some of the salt off the roast.


As for this divine sauce, I know morels are really expensive, so use any wild mushrooms you have available; it's a lovely accompaniment for the beef. I happened to have some dried morels in the pantry so I used them. I used to make a horseradish sauce with roast beef, but this mushroom sauce beats it hands down. And if you have any leftover, make an omelet with it. Oh My. So good. 


Herb and Salt-crusted Standing Rib Roast with Morel Sauce
From Fine Cooking Magazine,  Make-ahead Holidays

 


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, go HERE 

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.

59 comments:

  1. As the kids say"OMG!". I can't stop staring at the beautiful beef.

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  2. Adding a salted dough is a novel idea. I do enjoy a good roast every so often so wtih its morel sauce and salt dough crust this is one I would like to try.

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  3. Oh Barbara! Great looking beef. I had been thinking about doing it but am not sure we're having company.... may just do filets this year. YOurs looks perfect... the salt crust must keep all those juices in beautifully. I am doing a morel sauce this week on a bird so yours was inspiring!!! I like mine rare and boy, yours was a mouthwatering shade of red. ANd then there are those leftovers... nothing like cold rare roast beef sandwiches with horseradish mayo!

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  4. Only recently did I discover morels and I felt in love with them. This sauce is ideal for these ribs.

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  5. It's perfect! Absolutely perfect! And with the sauce even better! Haven't had that in ages!

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  6. Even before nine in the morning, that roast and those morels are making my mouth water! Can one eat a roast for breakfast?!

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  7. Oh wow! That looks delicious. There is no better feeling that to prepare a favorite dish or meal in honor of someone you love- Great post.

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  8. My family makes a standing rib roast for most holidays but in my opinion they do a pretty boring job of it. I need to get them to spice it up with this sauce!

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  9. Wow, that meat is cooked to perfection! Morel sauce with beef = a divine combination.

    Cheers,

    Rosa

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  10. Your roast looks perfect! Wow I would love the morel sauce (the first mushroom that I liked as a kid, but we picked them ourselves in Michigan). My mom never made standing rib roast and had to ask me questions on how to make it, that was funny! She's a great cook!

    Happy holidays!

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  11. oh my i want to try this! this is our xmas eve meal, dare i be so brave to attempt it then?!

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  12. Gorgeous roast, Barbara, and that morel sauce looks fantastic! I've never cooked with a salt crust but I've heard very good things about it...I think I'm going to have to give it a try!

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  13. We do love our roast beef (rostbif) here at le Presbytere.
    Haven't ever cooked it with this type of crust though, might have to try it out over Christmas.
    Thanks again for another inspirational recipe.
    Maggie.

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  14. I think you're a genius. This looks amazing--just the way to eat beef. We only eat it about twice a year, but when we do, we become real carnivores.

    I love morels too, and they're in all the markets right now. I'm going to try your sauce. YUM!

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  15. that's got to be one of the coolest things ever. i've never cooked roast in a dough before, so delicious!

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  16. this is just brilliant! and they look just delicious:)

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  17. This is a very interesting recipe!

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  18. I made a pot roast this weekend. I feel so pedestrian.

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  19. Wow, who could not be the hostess with mostest when you present a roast like this. Positively stunning and cooked to perfection.
    *kisses* HH

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  20. Wow, this is gorgeous, and so holiday-appropriate! I never make roast beef--seems like a lot for two people--but what a perfect thing for entertaining! The morel sauce sounds amazing.

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  21. Oh my parents would love if I made this for them!

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  22. It's done perfectly for me! I've just finished dinner but I could still eat a thick slice with some of the morel sauce! I've seen recipes using the salt crust but have never tried one. I am now!

    Best,
    Bonnie

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  23. That is one very handsome roast beef. Just the way I like it. I am salivating... :)

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  24. Sounds delicious - but yours is way too rare for me - LOL! My Dad always loved a good roast also, brought back sweet memories!

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  25. Is it wrong that I am actually drooling on my new keyboard at 5:00 am? This rocks I love the salt dome!

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  26. I'm starting to look for Christmas Eve ideas and this is very tempting. What a beautiful roast Barbara, and that sauce sounds so elegant. Thanks so much for sending along this recipe. So impressive.

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  27. pure perfection!! i used to eat prime rib every time we went to a restaurant but haven't done so for years - this makes me want to head to a restaurant right now! and if you can believe it, i once cooked prime rib for a crowd of 300 - came out perfect!

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  28. I am totally giggling at "Roast Barf." Your family sounds a lot like mine--at our house, we serve Chicken McButtNuggets.

    Just yesterday, I was poring over my cookbooks, contemplating Christmas dinner. I studied the recipes for rib roast and was really tempted--I've never made it before. Then I decided, eh, screw it, and ordered a Honeybaked ham. me=lazy.

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  29. Oh goodness! The main dish weighs in! This looks absolutely divine! Wonder if it would work with a beef tenderloin... This recipe has gotten my mind totally off cookies!

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  30. This is so tempting to try. I love these kind of dishes and I'm a sucker for morel mushrooms!
    Magda

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  31. Ok this looks amazing! The morel sauce really tops it off. They are my most favorite wild mushroom...yum!

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  32. Roast barf - ohhh, that made me laugh. :-) My three brothers would've died laughing at a response like that. :-) Your morel sauce makes me think of my oldest brother who LOVES mushrooms and made a very similar sauce that delighted even my non-mushroom-loving self. :-) Lovely!

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  33. Wow, wonderful looking rib roast, and I love that you serve it with morel sauce, how delicious!

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  34. My goodness, this looks and sounds fabulous with that sauce. Love it!

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  35. Drool... and right after the Knight and I decided we're NOT going to PRIME - our favorite steak place - while we're here. Dang! Now I'm second-guessing...

    That looks so good!

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  36. I admit, I'm not a beef eater, but the morel sauce sounds amazing! I'd love that in an omelet.

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  37. This is a rib roast fit for kings! OK I could pretend that I am Cleopatra and make me some for Xmas eve dinner! (except she had an army of cooks, buhu!)

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  38. Can I come over next time you make this!!!?! wink

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  39. That crust is so cool! I've never seen anything like it before. How insanely delicious!

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  40. Yummm my friend...thanks for sharing.

    Sending you lots of love for the Holiday Season. xoxo

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  41. I haven't tried making something like that. But I would love to give a try!!!

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  42. What an interesting method of cooking! It sounds like it would make the meat tender and flavorful- I'm anxious to try it. (Along with that lovely morel sauce!)

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  43. what if i wanted to eat the crust? would that be weird? with a little jus, i think it'd be okay. :)

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  44. I've made a whole fish with a salt crust and it turned out fabulous. I could imagine that for meat loving Foodies...your roast must be a real treat Barbara.

    The Morel sauce is something I'll have to put together for sure...love mushrooms.

    Flavourful wishes,
    Claudia

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  45. I can almost hear the peels of laughter!
    I love the salt and herb encrusted roast!
    I can see its turned so beautiful , and yeah love that tip on searing well!
    Oh can only imagine the morel sauce , am yet to see that here:-)
    Gosh u sure have me so hungry buddy!
    A wonderful day to ya!

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  46. I can almost hear the peels of laughter!
    I love the salt and herb encrusted roast!
    I can see its turned so beautiful , and yeah love that tip on searing well!
    Oh can only imagine the morel sauce , am yet to see that here:-)
    Gosh u sure have me so hungry buddy!
    A wonderful day to ya!

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  47. I can almost hear the peels of laughter!
    I love the salt and herb encrusted roast!
    I can see its turned so beautiful , and yeah love that tip on searing well!
    Oh can only imagine the morel sauce , am yet to see that here:-)
    Gosh u sure have me so hungry buddy!
    A wonderful day to ya!

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  48. Hi Barbara,

    Oh this looks yummy and with the morel sauce would be delicious and looks so tender and will try this.
    Thanks for sharing the recipe.
    Rib roast is one of my favourites too, served with yorkshire puddings.
    When I roast my rib roast I cook it on a layer of onion rings with the skins on, gives it such a great flavour and when you make the gravy, it is such a rich and tasty dark colour.

    Happy rest of the week
    Hugs
    Carolyn

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  49. In my mind, this is the ONLY roast to roast... I have my own "special" technique, and we have it often. What a lovely memory picture of the two special beef eaters in your life. You FIL sounds like my own dad. Roast Barf would be right down his alley as a joke. He has a lot of similar ones! I cannot wait to try this recipe. The photos look amazing. The beef would be butter tender and it is always a very flavourful roast.
    YUM!!!
    Thank you so much,
    Valerie

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  50. wow amazing sauce sumac has a citrus flavor u would love it

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  51. This sounds like a wonderful meal to make and enjoy in honor of the men in the family.

    That is one beautifully done rib roast, Barbara! Perfectly done.

    *Loved the tip about using the leftover mushrooms for eggs. I bet that would be amazing!

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  52. Glad I'm not a vegetarian ;) The morel sauce sounds and looks divine!

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  53. That's a pretty cool way of making a roast. Love the photo of the "crust". Btw, I could eat just the bowl of 'shrooms and be totally happy!
    ~ingrid

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  54. Oh my goodness - my mouth is seriously watering!!

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  55. I have always been interested in trying out a roast like this. It looks perfectly cooked to me, as I love it pink and juicy! The sauce is even better, yum!
    PS I will bookmark this to try someday! Thanks

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  56. Awwww, I am crying. I am sitting here, feeling very sorry for myself because I am not eating rib roast with morel sauce followed by mousse. :( I love morels, too. Holy moly, this looks incredibly good!

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  57. What a feast! I love the whole presentation of this, so dramatic... and the morel sauce sounds delicious!

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  58. I have never attempted the herb-salt dough crust, but your rare roast beef looks perfectly cooked---so juicy. We are serving rib roast this Christmas Eve---maybe I'll go this!! We have, alas, mushroom haters in our family--so perhaps a duo of sauces (like the horsey) are the way.

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  59. Hi Barbara, the rib roast looks amazing, nicely medium rare inside. I've never tried it with morel sauce though. Is that something more common where you live?

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