Low and Slow Rib Roast
Low and Slow Rib Roast has an amazing crust that’s packed with flavor while the meat remains tender and medium-rare on the inside. Put the roast in the oven and cook it low-and-slow and then finish it with a blast of high heat before you’re ready to serve your masterpiece. Whether you are entertaining for a holiday, celebrating a birthday, having friends over, or just want to indulge, this impressive culinary delight is easily within your reach.
Jump to RecipeSalt Rib Roast & Let Rest
Season roast all over with kosher salt while it comes to room temp (this is especially important with large cuts of meat). The salt will draw out liquid from the roast, so it’s best to place the roast on a wire rack set inside a large (but not too large) roasting pan (this setup will keep the meat from sitting directly in the liquid and allow the roast to cook more evenly later). Let sit at room temperature at least 2 hours before putting in the oven.
Anchovy Oil
Meanwhile, chop anchovies and 2 rosemary/thyme sprigs. Transfer to a small bowl and add garlic and olive oil. Mix well to combine and season with salt and pepper. It’s the anchovy oil rub that gives this roast the most delicious umami crust.
Smear Anchovy Oil on Rib Roast
Smear anchovy oil mixture all over. As the roast cooks the anchovies will dissolve.
Low and Slow Cooking of Rib Roast
Preheat oven to 250 degrees. (This is the low and slow part). Roast bone-side down until an instant-read thermometer inserted into the thickest part registers 110°, approx. 2 1/2 hours for medium-rare (temperature will rise as it sits; it should eventually hit 125°). Remove roast from oven and let rest at least 30 minutes.
Parsley Oil
While meat is resting, combine parsley with olive oil. Set aside.
High-Heat Sear of Rib Roast
About 20 minutes before you want to eat, increase oven temperature to 500°. (This is the high-heat, quick searing part.) Place meat back in the same roasting pan until the fat is golden brown, 10–15 minutes. (I roasted mine for 10 minutes). Tip: to reduce possible oven smoking, add 1/4 water to the bottom of the pan. Transfer seared roast to a cutting board, leaving any pan juices behind.
Low and Slow Rib Roast
Cut bones away from rib roast (you can separate bones and crisp them up in the oven or serve them as they are). Then slice meat to your preferred thickness. Arrange sliced meat and rib bones on a platter and pour parsley oil mixture over. Sprinkle with sea salt and more parsley, if desired.
Low and Slow Rib Roast
Equipment
- Instant Read Thermometer
Ingredients
- 1 6-6 1/2 lbs bone-in rib-eye roast
- 10 oil-packed anchovy fillets, chopped* plus more for serving, if desired
- 6 sprigs rosemary and/or thyme divided; 2 sprigs chopped, 4 whole sprigs
- 6 garlic cloves smashed in a garlic press or grated
- 1/2 cup extra-virgin olive oil, divided
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup finely chopped parsley plus more for garnish
- flaky sea salt
Instructions
- Season roast all over with kosher salt while it comes to room temp (this is especially important with large cuts of meat). The salt will draw out liquid from the roast, so it's best to place the roast on a wire rack set inside a large (but not too large) roasting pan (this setup will keep the meat from sitting directly in the liquid and allow the roast to cook more evenly later). Let sit at room temperature at least 2 hours before putting in the oven.
- Meanwhile, chop anchovies and 2 rosemary/thyme sprigs. Transfer to a small bowl and add garlic and 1/4 cup olive oil. Mix well to combine and season with salt and pepper. It's the anchovy oil rub that gives this roast the most delicious umami crust.
- Preheat oven to 250° on Roast setting. (This is the low and slow part). If your oven doesn’t have Roast, use Bake.
- Remove any liquid that formed in the bottom of the pan and then place remaining rosemary/thyme sprigs on the bottom of the roasting pan. Next, smear anchovy oil mixture all over. Roast until an instant-read thermometer inserted into the thickest part registers 110°, approx. 2 1/2 hours for medium-rare (temperature will rise as it sits; it should eventually hit 125°). Remove from oven and let rest for at least 30 minutes.
- While meat is resting, combine parsley and remaining 1/4 cup olive oil.
- About 20 minutes before you want to eat, increase oven temperature to 500°. (This is the high-heat, quick searing part.) Roast meat in the same roasting pan until the fat is golden brown, 10–15 minutes. (I roasted mine for 10 minutes). Tip: to reduce oven smoking, add 1/4 water to the bottom of the pan. Transfer roast to a cutting board, leaving any pan juices behind.
- Cut bones away from rib roast (you can separate bones and crisp up in the oven or serve them as they are). Then slice meat to your preferred thickness. Arrange sliced meat and rib bones on a platter and pour parsley oil mixture over. Sprinkle with sea salt and more parsley, if desired.
- Do Ahead: Meat can be low and slow roasted 2 hours ahead. Store loosely covered with foil at room temperature. And then finish with the high heat 20 minutes before you're ready to serve.
Notes
Recipe from Bon Appetit.
If you like this recipe, you may also like these other GFchow recipes. Lacquered Rib Eye Steaks, Veal Chops with Asian Honey Mustard Sauce, and Flavor Poppin’ Roasted Broccoli and Red Onions.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
Just what I wanted to cook this holiday season! Perfect timing, Michelle! (By the way, made your chicken with gruyere recipe last night. Easy and delicious!)