Herb and Salt Crusted Standing Rib Roast Recipe

Mix the ingredients on medium speed until they're blended. Reduce the speed to medium-low and gradually mix in 2 cups of the unbleached flour, adding more as needed until the dough becomes firm and feels slightly dry and stiff, like Play-Doh.

Continue to mix for another 2 minutes; the dough should be smooth and firm but not sticky. If it feels too tacky, add a bit more flour. Flatten the dough into a rectangle, wrap it tightly in plastic, and refrigerate for at least 2 hours and up to 6 hours.

On a lightly floured surface, roll the chilled dough into a 1/4-inch thick rectangle. Carefully drape the dough over the beef roast, tucking it in snugly on all sides to form a complete crust.

Roast the beef until an instant-read thermometer inserted into the thickest part of the roast registers 125 degrees F for rare or 135 degrees F for medium-rare. This will take between 1 3/4 to 2 1/4 hours, depending on your oven and the roast's starting temperature.