Name: Rib Roast Done Like a Steak
Yield: 8 to 10 Servings
Ingredients: 1 1/4 cups extra-virgin olive oil; 10 tablespoons (1 1/4 sticks) unsalted butter; 1/2 cups rendered fat from meat being cooked (optional, especially if preparing ahead); 2 tablespoons finely grated garlic or garlic mashed to a paste; 2 tablespoons finely grated onion; 1 tablespoon fresh thyme leaves; 1 tablespoon soy sauce; 1 tablespoon sugar; 2 teaspoons coarse sea salt or kosher salt; 2 teaspoons freshly ground black pepper; 1 teaspoon crushed red pepper flakes; 1/4 cup fresh lemon juice; 1/4 cup white wine vinegar; 2 4 1/4–4 1/2-pound 2–3-bone rib roasts; 6 tablespoons Four Seasons Blend (Click for recipe); 2 tablespoons coarsely ground black pepper; Assorted herb sprigs (such as rosemary, sage, and thyme), tied together with kitchen twine, then tied to the end of a wooden spoon (for herb brush); 6 tablespoons extra-virgin olive oil; 2 tablespoons finely chopped flat-leaf parsley; Kosher salt and freshly ground black pepper; Grated garlic or grated shallot, finely chopped fresh chiles, finely chopped scallions (optional)

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Marcus Nilsson

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