Super delicious and I didn't deviate much from the original recipe! Made this for dinner as an effort to build and practice my holiday cooking menu. I used a 10lb bone in standing rib roast that the butcher was kind enough to cut the bones and tie back with string. We halved the recipe for the pepper mix and salt crust. Definitely needed more water to make the salt crust doughy and I used twice the amount of rosemary. I let the rib roast sit to room temperature for about an hour and applied the pepper mix and salt crust. I didn't spread the salt crust over the entire bottom of pan, just did the roast. I placed it directly into a roasting pan without the grate, popped into a pre heated 450F oven for 35 minutes to sear, then took it out to fill in the cracks in the salt dough and let it cook for another 2 hours. Let it rest for 30 min and cracked it open to the amazement of our kids and dinner guest. It came out medium/medium well. We will definitely continue to use this recipe but keep a better eye on the temp so we can get more rare/medium pieces. Served with mashed potatoes, asparagus, green salad with orange vinaigrette dressing and creamy horseradish (Whipped horseradish recipe also on this site). This was a fabulous meal, and certainly not a waste of such a expensive cut of meat! Thanks for the recipe!
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Super delicious and I didn't deviate much from the original recipe! Made this for dinner as...