From the outset, you can see this recipe uses a lot of salt but do not worry. The salt is only used in the dough that covers the whole joint. This helps to baste the meat and protect it whilst cooking, ensuring that you end up with a beautifully moist, tender roast. This is an ancient way of cooking large cuts of meat and is very successful indeed, and it is very easy to do.
- 3 rib of beef, hung for at least 2 weeks, chined and retied (top 2 inches of cleaned bone left)
- 850 g strong white flour
- 225 g salt
- 4 large egg whites
- ½ pint of cold water
- 5 tbsp dry mustard powder
- 1 pinch salt and freshly ground black pepper
- Preheat the oven to 160C Gas 3.
- Spread the dry mustard powder and plenty of black pepper all over the rib and leave for about 3 hours at room temperature.
- Next, pop the flour, salt, and egg whites into a mixing bowl and bring them together, then add enough water to form a stiff dough but pliable.
- Remove from the bowl and form into a blanket and spread over the whole joint bone and all, so the rib is completely covered, place in a baking tray and pop into the preheated oven for about 3 hours.
- After 3 hours, take the rib out of the oven, remove the by now hardened salt crust, throw it away, turn up the oven to 220C, Gas 7 and pop the rib back into glaze and brown. It will take a further 20 minutes to half an hour, depending on your oven.
- This joint will be nice and pink when carved. It is best to leave the whole thing covered in foil to rest for up to 45 minutes to rest.
- I serve this with plenty of Yorkshire puddings.
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