Instructions

1. 1

   In a stand mixer fitted with the paddle attachment, combine 1 cup water with the salt, egg white, pepper, thyme, juniper, garlic, and parsley.

2. 2

   Mix on medium speed until blended. On medium-low speed, mix in 2 cups of the flour, adding more as needed, until the dough is firm and feels slightly dry and stiff, like Play-Doh. Continue to mix for 2 minutes. The dough should be smooth and firm but not sticky; add more flour if necessary. Flatten the dough into a rectangle, wrap in plastic, and refrigerate for at least 2 hours and up to 6 hours.

3. 3

   An hour before you are ready to roast, put the beef on the counter and let sit at room temperature.

4. 4

   Place a rack in the center of the oven and heat oven to 350 degrees F. heat a large cast-iron skillet over medium-high heat.

5. 5

   Add oil and put the roast meat side down in the skillet; sear until deeply browned, about 5 minutes.

6. 6

   Remove the roast from the pan and set it bone side down on a rack in a roasting pan.

7. 7

   On a lightly floured surface, roll the dough into a 1/4-inch thick rectangle. Drape the dough over the meat, tucking it in in all sides. Roast until an instant thermometer in the middle of the roast registers 125 degrees F for rare or 135 for medium-rare, 1 3/4 to 2 1/4 hours.

8. 8

   Let rest for 20 minutes, then remove and discard crust.

9. 9

   Carve and serve.