Alaea is the traditional Hawaiian sea salt used to season and preserve seafood, poultry, and meats. This sea salt is rich in naturally occurring beneficial trace minerals, and is free of artificial flavors, colors, anti-caking agents, and chemical preservatives. A small amount of harvested reddish Hawaiian clay (‘Alae) enriches the salt with Iron-Oxide.

Hawaiians use Alaea Sea Salt in traditional ceremonies to cleanse, purify, and bless tools and canoes. They also use it in healing rituals for medicinal purposes. Enjoy its unique and pleasant flavor, super texture, and outstanding red color, on salads, grilled vegetables, fish, and roasted and grilled meats. It is the traditional and authentic seasoning for native Hawaiian dishes such as Kalua Pig, Hawaiian Jerky, and Poke.

Ingredients:

• 4-rib Standing rib roast (about 7-8.5 pounds trimmed)

For the Sea Salt & Pepper Paste:

• 2 tablespoons Hawaiian Red Alaea Sea Salt (Coarse)
• 3 tablespoons coarse ground organic white peppercorns
• 3 tablespoons coarse ground organic black peppercorns
• 2 teaspoons crushed allspice berries
• 3 tablespoons softened unsalted butter
• 2 tablespoons flour
• 1 tablespoon brown sugar
• 1 tablespoon mustard (Banyuls, Dijon, or Dijon Truffle)



Combine ingredients in a bowl and stir to form a paste.

For the sauce:

• 2 cups beef broth
• 2/3 cup dry red wine
• 1.5 tablespoons cornstarch
• 1 tablespoon Worcestershire
• 1 tablespoon water
• Fresh rosemary sprigs for a garnish

Rib Roast:

Set rib roast at room temperature for 90 minutes. Preheat oven to 495ºF.

Pat the rib roast dry with a paper towel and sprinkle with Hawaiian Red Alaea Sea Salt and a mixture of coarse ground organic black and white peppercorns. Put the rib roast, ribs side down, in a roasting pan. Cook 30 minutes. Transfer rib roast to a platter and throw away the remaining drippings.

Reduce oven temperature to 355ºF. Put the rib roast back in the roasting pan, ribs side down, and spread with the Sea Salt and Pepper Paste. Roast the rib roast 60-75 minutes more, or until a meat thermometer registers 135ºF for medium-rare.

Transfer rib roast to a cutting board. Let the rib roast stand, covered loosely in aluminum foil, 25-30 minutes before carving.

Wine Sauce:

Skim fat from the roasting pan drippings and discard. Deglaze the roasting pan by adding the red wine to the roasting pan over moderately high heat, scraping up the brown bits on the bottom of the pan. Boil the mixture until it is reduced by half and then transfer the entire mixture to a saucepan. Add the beef broth and boil 5 minutes.

In a small bowl combine the cornstarch, water and Worcestershire sauce. Stir until the cornstarch is competely disssolved. Add this mixture to the saucepan in a stream while wisking. Continue wisking as you bring this sauce to a boil. Boil 1 minute. Season the sauce with Hawaiian Red Alaea Sea Salt and organic pepper to taste.

Garnish rib roast with the rosemary sprigs and serve with the wine sauce.

Serves 10

We encouarge you to play with your black peppercorn selection, choosing either Long Peppercorns or Cubeb Peppercorns, and of course to try the Truffle Mustard instead of the Banyuls Mustard.

Enjoy!

9.5 ounce plastic flip top jar