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24 Sep 2017

Toronto

By Gracie Carroll

What To Make: Alison Roman’s Rib Roast Recipe For Your Christmas Dinner

By Edit Seven

Nothing Fancy recipe book by Alison Roman

Let’s face it, the holidays are stressful; with all the gifts and hosting preparations and the cooking . . . oh, the cooking — especially if you have friends or family coming over — it’s a fussy affair! Feeding guests for a holiday celebration is hard enough. Feeding them a fancy meal? That takes commitment and A LOT of hard work and time. Lucky for us, Alison Roman, author of New York Times bestseller recipe book Nothing Fancy, has got us covered this Christmas season. In her book, she shares her mouthwatering, non-fuss, low and slow rib roast recipe your guests will love! The best part? There’s no hassle!

Ready to wow your guests with this fancy Christmas dinner? Keep reading to learn how to make this no-fuss rib roast recipe!

Low and Slow Rib Roast with Rosemary and Anchovy Recipe

low and slow rib roast with rosemary and anchovy recipe

IMPORTANT: Roast can and should be seasoned up to 48 hours in advance. It can be roasted 3 hours ahead, then left loosely covered with foil at room temperature, just like they do at all the best prime rib restaurants.

What You’ll Need:

7 to 7½ pound whole bone-in rib roast (about a 3-bone roast), not frenched

Kosher salt and freshly ground black pepper

6 sprigs fresh rosemary

1 tin or jar of anchovy fillets (about 10 anchovies), plus more for serving (optional)

8 garlic cloves, finely grated

¼ cup olive oil

1 tablespoon canola oil

Flaky sea salt

1 cup fresh parsley, tender leaves and stems, finely chopped, plus more for serving

What To Do:

Season the meat with salt and pepper (you want 1 teaspoon of kosher salt per pound).

Place on a rimmed baking sheet, preferably lined with a wire rack so that the meat does not sit directly in the liquid that escapes from salting, and let sit at least 2 hours at room temperature or up to 48 hours refrigerated.

Meanwhile, finely chop 2 sprigs of rosemary and about 10 anchovies and combine in a medium bowl with the garlic and olive oil. Season with salt and pepper.

Preheat the oven to 250°F.

Scatter the remaining 4 sprigs of rosemary on the bottom of a rimmed baking sheet.

Smear the meat with the anchovy mixture and place on top of the rosemary.

Place the whole thing in the oven, and let it roast low and slow until a meat thermometer reaches 110°F (for medium-rare) when inserted into the deepest part of the meat, 2 to 2½ hours.

Remove from the oven (the temperature will continue to rise as it sits—you’re looking for an eventual 125°F temperature). Let it hang out for up to 4 hours at room temperature.

When you’re ready to eat, heat the canola oil in a large cast iron skillet over medium-high heat.

Once the oil is smoking, add the meat, fat side down.

Cook, pressing lightly to encourage the whole underside to make contact with the skillet, until it’s deeply browned, 5 to 8 minutes.

Flip the roast so that it’s fat side-up, and remove from heat. Alternatively, increase the temperature to 500°F, or however high your oven goes, and cook the roast until the fat is browned, 10 to 15 minutes—this is easier, but your fat will never get as browned and you’ll miss out on pan drippings.

Transfer the meat to a cutting board, leaving any juices behind in the pan.

Slice the roast away from the bones.

Place the slices on a large serving platter and pour over any juices left behind.

Sprinkle with flaky salt and parsley, serving with more anchovies alongside, if you like.

Serve and enjoy!

xo

@EDITSEVEN

(Excerpted from Nothing Fancy by Alison Roman. Copyright © 2019 Alison Roman)

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