Reverse-Sear Rib Roast
I heard you like the maillard reaction. This technique is all about drying out the surface of the meat so that you get an incredible sear right when you're ready to serve.
- 8 lb rib roast, fat trimmed
- 2 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2-3 sprigs rosemary, chopped