Low-and-Slow Scrumptious Rib Roast

Food and Prop Styling Shiri Feldman
Photography Hudi Greenberger

The king of meat does not really need much introduction. Utilizing this low-and-slow, reverse-sear method of preparation will absolutely yield the best piece of meat you’ve ever tasted.

SERVES 8–12

• 1 3–6-lb (1.36–2.72-kg) standing rib roast
• 2–3 Tbsp kosher salt
• 1 tsp coarsely ground black pepper

Remove meat from packaging. Set in a baking pan, bone side down, uncovered. Pat the roast dry. Season generously with kosher salt and pepper.

If time permits, allow the roast to air-dry uncovered in the fridge overnight before roasting. Seasoning up to a day in advance will help the flavors penetrate the meat deeply and ramp up the flavor.