Rosemary Dijon Short Ribs

Ingredients

• 2 white onions, sliced into 1-inch thick rounds
• ¼ cup Dijon mustard
• 1 short rib (approx. 5 lbs.)
• 1 1/2 cups (375 ml) kosher salt
• ⅓ cup (75 ml) prepared horseradish
• 2 tbsp (30 ml) mustard seeds
• 2 tbsp (30 ml) fresh thyme
• 2 tbsp (30 ml) fresh rosemary
• 2 tbsp (30 ml) ground black pepper
• 5 bay leaves, crumbled
• 3 egg whites

Preparation

1. Preheat your oven to 450°F (230°C).
2. Arrange the onion slices on the bottom of a baking dish and set aside.
3. Evenly coat the rib with Dijon mustard and set aside.
4. In a large bowl, mix together the kosher salt, horseradish, mustard seeds, thyme, rosemary, black pepper, and crumbled bay leaves. Add the egg whites and stir until the mixture has a wet sand consistency.
5. Press the salt mixture evenly onto the fat side and ends of the rib. Place the rib, bone side down, on top of the onions in the roasting pan.
6. Roast for 15 minutes. Reduce the oven temperature to 325°F (160°C) and continue cooking for 20 minutes per pound (450 g), or until an instant-read thermometer inserted into the thickest part of the roast reads 130°F (55°C) for medium-rare.
7. Transfer the rib roast to a cutting board and let it rest for 20 minutes. Remove and discard the salt crust before carving.
8. Enjoy!