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.
Category: Main Dish
Cuisine: not set
1 3-bone standing beef rib-eye roast chine bone removed (6–6½ lb.), bones unfrenched
Kosher salt freshly ground pepper
10 fillets (from about one 2-oz. tin or jar), plus more for
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
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