*Ingredients
2 white onions, cut to 1-inch (2.5 cm) slice
¼ c Dijon mustard
1 prime rib (about 6 lbs/2.7 kg)
1 1/2 cups (375 ml) kosher salt
⅓ c ( 75 mL ) prepared horseradish
2 tbsp. 2 tbsp (30 ml) mustard seeds
2 tbsp. 2 tbsp (30 ml) fresh thyme
2 tbsp. 2 tbsp (30 ml) fresh rosemary
2 tbsp. 2 tbsp (30 ml) ground black pepper
5 bay leaves, crumbled
3 egg white
* Methods :
Preheat oven 450°F (230°C).
Place the onion slices in the bottom of a roasting pan. Put aside.
Evenly brush the prime rib with mustard. Put aside.
In a large bowl, combine salt, horseradish, mustard seeds, thyme, rosemary, pepper and bay leaves. Add the egg whites and stir until the mixture looks like wet sand. Press the salt mixture evenly over the fat side and ends of the prime rib, then place the cut of meat, bone side down, over the onions in the roasting pan.
Roast for 15 minutes.
