- Kosher salt
- Rosemary & Thyme
- Black pepper, red peppercorns, and allspice
- Dried garlic
- Paprika and Aleppo pepper flakes.
All run through the spice grinder together. This will be rubbed heavily onto the standing rib roast, which will go into the fridge naked until Sunday morning. I'll give it a turn and pat down daily.
Sunday, into the oven at 250 till it hits 120 internal, and then out to rest while the sides bake (Sprouts & Radishes, green bean almondine, and potato gratin). When the roast is well rested and cooled, back into a 500 degree oven for 15-20 minutes to sear. Shazaam!
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