Meat

John Rib Roast

Chef John from Food Wishes dot com coming back at you with the GOAT of all meat dishes, by the way

Effort
high

How to do it

  1. On a tray or plate, pat dry and salt generously.
    • (Optional) Stand on a rack and refrigerate uncovered 24–48 hours (dry brine).
  2. Let it sit on the counter a few hours before roasting to let it come to room temperature
  3. Transfer to a roasting pan with a rack. I just use a regular oven tray with wire rack on top
  4. Mix butter, kosher salt, pepper, and herbs into a rub (butter mix is flexible as long as it has salt, you just need the salt).
  5. Slather the rub all over the meat.
  6. Season with kosher salt on top afterward — it’s a huge piece of meat, so only a fraction of salt ends up on the plate, so you use about 2x as much salt as you think you need.
  7. Preheat oven to 500°F.
  8. Calculate 5 × weight in pounds = minutes at 500°F (round up to the nearest minute).
    Example: 6.92 lb × 5 min = 34.6 → 35 minutes.
  9. Put the rib in the middle of the oven at 500°F for exactly that many minutes (you can wait a minute before starting the timer to account for heat loss).
  10. When the timer rings, turn the oven off.
  11. DO NOT, DO NOT, DO NOT, INTERACT WITH OVEN. NO OPENING, NO TOUCHING, NO LOOKING
  12. Let it rest for 2 hours.
    • The rib remains hot boxed in the oven for 2 hours as it's cooked by primordial oven meat heat and slowly cook through the rest of the meat to a perfect medium rare-rare.
    • It might make scary noises inside of the oven. Don't worry, this is normal and everything will turn out perfectly fine if you followed the rest of the aforementioned instructions properly.
  13. After 2 hours it’s rested and cooked through to a nice medium-rare–rare; slice and serve.