Herb-and-Salt-Crusted Standing Rib Roast with Morel Sauce

In a stand mixer fitted with the paddle attachment, combine 1 cup water with salt, egg white, pepper, thyme, juniper, garlic, and parsley. 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 a least 2 hours and up to 6 hours. An hour before you\re ready to roast, put the beef on the counter and let sit at room temperature. Position a rack in the center of the oven and heart the oven to 350F. Heat a large cast-iron skillet over medium-high heat. Add the oil and put the roast meat side down in the skillet; sear until deeply browned, about 5 minutes. Remove the roast from the pan and set it bone side down on a rack in a roasting pan. On a lightly floured surface, roll the dough into a 1/4 inch thick rectangle. Drape the dough over the meat, tucking it in on all sides. Roast until an instant-read thermometer in the middle of the roast register 125F for rare to 135F for medium rare, 1 3/4 to 2 1/4 hours. Let rest for 20 minutes, then remove and discard the crust. (After removing the crust, the roast can rest for up to 30 minutes more.) Carve and serve with the Morel Sauce. In a small saucepan, bring 2 cups water to a boil over high heat. Off the heat, add the morels, cover, and soak until soft and rehydrated, 30 minutes. Lift them out with a slotted spoon and gently press on them with another spoon to squeeze excess liquid back into the pot. Cut any large ones in half and set the mushrooms aside. Strain the soaking liquid through a sieve lined with a coffee filter and return it to the rinsed saucepan. Over medium-high heat, reduce the soaking liquid to 1/4 cup, about 10 minutes. Melt the butter in a 3 quart saucepan over medium heat. Add the shallots and cook, stirring often, until soft and golden brown, 2 minutes. Add the garlic and cook for 1 minute, then add the morels. Reduce the heat to low and cook, stirring often, until heated through, about 2 minutes. Add the marsala and increase the heat to bring to a simmer. Cook until the mixture begins to dry out, 8 to 10 minutes. Add the reduced soaking liquid, cream, and 1/2 tsp of salt. Simmer until the sauce thickens slightly, about 10 minutes. Add the lemon juice and herbs and season to taste with salt and pepper, (You can keep the sauce warm for up to 30 minutes before serving.)