![Sea Salt Rib Roast](https://cdn.statically.io/img/www.foodandwine.com/thmb/-IN7oqgsm8f5BnRgBBZt3WFnUqs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/sea-salt-rib-roast-ft-RECIPE0219-9a6a76126eed4e108b5184b9c2670886.jpg)
Notes from the Food & Wine Test Kitchen
Showering the roast with a handful of English Maldon salt adds an extra layer of crunch to the roast’s crust. The sliced roast is then further seasoned with sel gris, a coarse sea salt with deep minerality that pairs beautifully with beef. Be sure to remove the roast from the oven when the internal temperature reaches 120°F; it will continue cooking during the 40-minute rest time. Start making the gravy while the roast is nearly done roasting, finishing it up while the meat rests.
The cream gravy is infused with the heady aroma of caramelized morel mushrooms spiked with sherry vinegar. If morels are unavailable, simply substitute with sliced button mushrooms. Keep the cream gravy hot until ready to serve, up to 30 minutes, and add the tarragon just before serving.
Suggested pairing
A substantial, old-school Bordeaux red.
Ingredients
Roast
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1 (9-pound) boneless beef rib roast
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3 tablespoons flaky sea salt (such as Maldon)
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1 1/2 teaspoons sel gris
Morel Cream Gravy
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1/4 cup grapeseed oil, divided
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1 pound fresh morel mushrooms or button mushrooms, sliced (about 7 cups), divided
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1/3 cup sherry vinegar
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4 1/4 cups heavy cream, divided
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1 1/2 teaspoons chopped fresh tarragon
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1 1/2 teaspoons fleur de sel
Directions
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Preheat oven to 425°F with oven rack in lower third of oven. Rub roast all over with sea salt and place roast, fat cap up, on a wire rack set inside a roasting pan. Let roast stand at room temperature while oven is preheating, about 30 minutes. (Roast may be seasoned and refrigerated, uncovered, up to overnight. Let stand 30 minutes at room temperature before proceeding.) Insert a probe thermometer in thickest part of roast.
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Roast in preheated oven until meat is lightly browned, 20 to 25 minutes. Without opening oven, reduce oven temperature to 225°F. Continue roasting until internal temperature of meat registers 120°F, about 2 hours and 30 minutes for medium-rare. Transfer roast to a cutting board and let rest 40 minutes before slicing.
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Meanwhile, when the roast has about 30 minutes left in the oven, prepare the gravy. Heat 2 tablespoons oil in a large skillet over high. Add 3 1/2 cups mushrooms and cook, stirring occasionally, until mushrooms are deeply caramelized, 6 to 8 minutes. Transfer mushrooms to a medium bowl. Repeat browning process with remaining 2 tablespoons oil and the rest of the mushrooms.
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Return all mushrooms to skillet over medium. Stir in sherry vinegar and fleur de sel, scraping browned bits off bottom of skillet. Cook until liquid is reduced by half, about 1 minute. Add 4 cups cream and bring to a simmer, whisking occasionally. Cook, whisking occasionally, until gravy is thickened and reduced to about 3 cups, about 30 minutes. If gravy gets too thick or separates, whisk in up to 1/4 cup more cream, 1 tablespoon at a time, until desired consistency is reached. Keep the cream gravy hot until ready to serve, up to 30 minutes
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After it's rested, slice the roast and sprinkle with sel gris. Whisk the tarragon into the gravy, then serve with the rib roast and carving board juices.