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Epicurious

Low-and-Slow Rib Roast

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Low and Slow Rib Roast recipe
Photograph by Michael Graydon + Nikole Herriott, Food Styling by Alison Roman, Prop Styling by Kalen Kaminski

This rib roast is rubbed with a punchy mixture of rosemary, anchovies, and garlic. 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. This is the stunning main course from Alison Roman’s “Steak House Night in America” menu, alongside: Martini Bar, Baked Potatoes Deluxe, The Greatest Creamed Greens, and Upside-Down Apricot Tart.

Recipe adapted with permission from Nothing Fancy: Unfussy Food for Having People Over by Alison Roman (Clarkson Potter, an imprint of Penguin Random House, LLC). Copyright © 2019. 

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