standing rib roast, small end, Certified Angus preferred
black pepper, cracked
fresh rosemary, minced
fresh thyme, minced
fresh garlic, finely minced
- We can't emphasize enough how important your choice of meat is. No technique, no matter how good, can turn sinew and good intentions into Kobe beef. In our area, we picked Certified Angus Beef as we can get local and can count on the quality. Choosing the small end will give you thicker slices when serving which makes cooking to temperature easier. Have the butcher separate the ribs from the roast but keep both as you'll need the ribs later.
- Make a moist rub from the salt, sugar, pepper, rosemary, thyme and garlic. (Don't worry about the quantity of salt here -- this is a rub which will be rinsed off before cooking.).
- Separate the ribs from the roast, wrap and hold the ribs refrigerated until about 2 hrs before roasting.
- Place the roast in a sealable plastic bag. Rub the surface of the roast with the moist rub, vacuum, then seal. If you don't have a food vacuum system, you'll probably have to extend the resting time to several days to get the same flavor, but we can't guarantee the same results. Refrigerate the bagged roast for 24 hrs., massaging the roast a couple of times through the bag to distribute the rub more evenly.
- Remove the roast & ribs from the refrigerator 2 to 4 hrs before beginning cooking to let the beef come up to room temperature.
- Preheat oven to 200 degrees F. This is NOT a typo! Yes, 200 degrees F!
- Remove the roast from the bag and rinse the rub off, cover with plastic wrap and set aside on counter.
- Add the oil to a Dutch oven or large, heavy-bottomed skillet. (Pick a vessel large enough for the roast to sit flat on the largest side.) Heat over medium-high heat until the oil just begins to smoke.
- Unwrap the roast and sear in the Dutch oven beginning with the large, fatty top side. Sear at least 3 minutes without moving until you get a nice, brown crust. (Ours took about 6 minutes before getting the desired browning.) Turn to another side and repeat until all surfaces are seared and nicely brown -- no gray allowed!
- Place the ribs, arch up, in your roasting pan. Place the seared roast on top of the ribs the same way it was originally on the ribs from the butcher.
- Using a probe thermometer, roast until the thermometer reads 120 degrees F.
- When the internal temperature reaches 120 degrees, remove from the oven and rest covered for 20 minutes before carving. (Do not count on using the drippings to make a sauce -- there won't be more than a tablespoon or so.).
- Carve and serve on warmed plates with your favorite accompaniments. (We used a creamy horseradish sauce and an au jus.).