72
Low-and-Slow
Rib Roast
8–10 SERVINGS The reverse sear
(starting low and slow, finishing hot and
fast) is excellent when cooking large
cuts of meat for a crowd, not only for
its foolproof results, but because it’s the
ultimate do-ahead. Slow-roast it up
to two hours before guests arrive, then
finish in a hot oven at the last minute.
1 3-bone standing beef rib-eye
roast, chine bone removed,
(6–6½ lb.), bones unfrenched
Kosher salt, freshly ground pepper
10 oil-packed anchovy fillets (from
about one 2-oz. tin or jar),
plus more for serving, if desired
6 sprigs rosemary, divided
6 garlic cloves, finely grated
¼ cup extra-virgin olive oil
¾ cup finely chopped parsley, plus
more for serving
Flaky sea salt
Season roast all over with salt and
pepper (use about 1 tsp. Diamond
Crystal kosher salt or ½ tsp. Morton
kosher salt per pound; this guideline is
especially important with large cuts
of meat). Place roast on a wire rack set
inside a large rimmed baking sheet
(this setup will keep the meat from sitting
directly in the liquid that will get drawn
out by the salt, allowing it to cook more
evenly later). Let sit at room temperature
at least 2 hours, or cover and chill up to
2 days. If you’re chilling the meat, move
it back to the counter and let it sit at
room temperature for the final 2 hours.
Taking the chill off of the roast before
it goes into the oven means it will cook
in less time.
Meanwhile, finely chop 10 anchovies
and 2 rosemary sprigs. Transfer to a
small bowl and add garlic and olive oil.
Mix well to combine and season with
salt and pepper.
Preheat oven to 250°. Scatter
remaining 4 rosemary sprigs across
another rimmed baking sheet. Place
meat on top and smear anchovy
mixture all over. Roast until an instant-
read thermometer inserted into the
thickest part registers 110° for medium-
rare, 2–2½ hours (temperature will rise
as it sits; it should eventually hit 125°).
Let rest at least 30 minutes.
About 20 minutes before you want
to sit down to eat, increase oven
temperature to 500°. Roast meat on
the same baking sheet until fat is golden
brown, 10–15 minutes. Transfer roast
to a cutting board, leaving any pan
juices behind. Remove rosemary sprigs
from baking sheet; discard. Add ¾ cup
parsley to juices and stir to coat.
Transfer to a small bowl.
Slice roast away from bones (you
can separate bones and crisp up
in the oven or serve them as they are).
Slice meat to your preferred thickness.
Arrange on a platter and pour parsley
mixture over. Sprinkle with sea salt
and more parsley. Serve with more
anchovies alongside if desired.
DO AHEAD: Meat can be roasted
2 hours ahead. Store loosely covered
with foil at room temperature.
I am not into menus, per se, but I am into themes. Not themes like, “wear a
Hawaiian shirt, make rum punch, and watch Point Break” (although 10/10
would do), but more like “Red Sauce Night” or “ Taco Tuesday.” The goal isn’t to
turn your home into dinner theater, but to set gentle guidelines and get the ball
rolling. Regardless of what dream you’re dreaming, apply the same sensibilities
you would to any meal. For example, I love a lemony salad, a starchy side,
and a big hunk of meat no matter what. Here that shows up in Steak House
Night, but it could just as easily be “Grecian Vacation” or “Homemade Stouffer’s”
(that’s a fun one). Picking a focus, even if you stray, is a good place to start.
Pick a Theme,
Any Theme
