Name: Rib Roast
Yield: 8–10 servings
Ingredients: 1 3-bone standing beef rib-eye roast, chine bone removed (6–6½ lb.), bones unfrenched; Kosher salt, freshly ground pepper; 10 oil-packed anchovy fillets (from about one 2-oz. tin or jar), plus more for serving, if desired; 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

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.

Low-and-Slow Rib Roast

Recipe notes