HERB AND SEA SALT CRUSTED PRIME RIB

Steps:

• In a medium bowl, combine garlic, 1/4 C rosemary, 1/4 C thyme, 1T kosher salt and 2 tsp pepper. Using a sharp, thin-bladed knife, trim the fat cap and silverskin from the roast to expose the meat; also trim any excess fat from the underside.
• Stand bee on one end, and probe the knife deeply into the ribbons of fat around the muscles to make several deep pockets, making about 5 holes' repeat on the other end of the roast.
• Stuff some of the herb mixture into pockets, and rub the rest over the beef. Put beef on a rack set in a roasting pan, cover loosely with foil and refrigerate at least 4 hours and up to 2 days.
• When ready to cook, position rack in the center of the oven and heat oven to 250F
• In a small bowl, combine the flaky sea salt with 1 T rosemary, 1 T thyme and 1 T oregano. Whisk egg white in a separate bowl until foamy. Use a pastry brush to coat roast with egg white. Sprinkle with the herb mixture evenly over top, ends and sides of roast.
• Roast beef until temp registers 115F for medium rare, 2-3 hours. Remove roast from oven. Let roast rest for up to 2 hours.
• Heat oven to 500F. Sear roast until exterior is deeply browned and crusty and internal temp is 130F for medium rare, about 10 minutes. Then rest for 20 min before carving