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
Be sure your oven is clean, we're going to be cooking at very high temperatures and you don't want to use the burnt leavings in the bottom of your oven as an aromatic.
- Up to 3 days before cooking, remove roast from ribs and salt the entire piece of meat. Reassemble roast and return the roast to the fridge uncoverd. The salt will dry-brine the meat while the fridge dries out the just surface of the meat.
- Two hours before roasting, remove the roast from the refrigerator to allow it to come to room temperature.
- Place roast on a roasting pan, bones down, fat cap up. Generously season with pepper and rosemary
- Preheat the oven to 200ºF to 250ºF. Choose the temperature based on how long you want to wait. Depending on the size of your roast, it can take more than 6 hours (but it's totally worth it).
- Cook until 130º for medium rare. Remember, the meat will continue to cook after it has been removed from the oven.
- Remove from oven, cover with foil and let rest for at 20 to 30 minutes – a good time to use the drippings for an au jus.
- Preheat oven to 500ºF (or as high as it will go).
- 10 minutes before serving, uncover and return roast to the oven until well browned and exterior is crisp, 5 to minutes.
- Carve and serve immediately.