Prime Rib Roast with Alaea Hawaiian Sea Salt
Ingredient List:
- Standing rib roast- 4-rib (about 7 to 8 1/2 pounds trimmed)
For salt rub
- 2 tablespoons Alaea™ Hawaiian Sea Salt (Coarse)
- 2 teaspoons crushed allspice berries
- 3 tablespoons coarse ground black peppercorns
- 3 tablespoons coarse ground white peppercorns
- 3 tablespoons unsalted butter, softened
- 2 tablespoons flour
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
For sauce
- 2/3 cup dry red wine
- 2 cups beef broth
- 1 1/2 tablespoons cornstarch
- 1 tablespoon Worcestershire sauce
- 1 tablespoon water
- Garnish: fresh rosemary sprigs
Meat - Preparation:
Let rib roast stand at room temperature 1 1/2 hours. Preheat oven to 495ºF.
Salt Rub - Preparation:
Combine rub ingredients in a bowl and stir to form a paste.
Pat beef dry and sprinkle with Alaea Hawaiian Sea Salt and pepper. In a roasting pan roast beef, ribs side down, 30 minutes. Transfer beef to a platter and discard remaining drippings.
Reduce oven temperature to 355ºF. Return beef to roasting pan, ribs side down, and spread with Sea Salt and pepper paste. Roast beef 1 to 1 1/4 hours more, or until a meat thermometer inserted in fleshy section registers 135ºF. for medium-rare meat.
Transfer beef to a cutting board and discard strings if necessary. Let beef stand, covered loosely, at least 25 minutes and up to 30 minutes before carving.
Wine Sauce - Preparation:
Skim fat from drippings in roasting pan. To pan add wine and deglaze over moderately high heat, scraping up brown bits. Boil mixture until reduced by about half and transfer to a saucepan. Add broth and boil 5 minutes.
In a small bowl dissolve cornstarch in Worcestershire sauce and water and add to pan in a stream, whisking. Bring sauce to a boil, whisking, and boil 1 minute. Season sauce with sea salt and pepper. Garnish rib roast and serve with sauce.
Serves 10