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Rib Roast
Ribs might seem like a summer meal but once you've had them like this, you'll totally get why Anthony Rose considers this recipe a comfort food.
SERVES
6
TO
8
Ingredients
- 4 pound bone-in rib roast (ask your butcher for the fatty side if you can get it!)
- 6 tablespoon Lot No. 40 Whisky or whatever your flavour is
- 2 tablespoon duck salt
- 1 tablespoon freshly ground black pepper
Directions
- Create a marinade for your meat. Combine the rib roast with the whisky, duck salt, and pepper and refrigerate for a few days, or overnight.
- Bring the rib roast out of the fridge and let it sit at room temperature for about two hours before cooking.
- Preheat the oven to 325F
- Put the roast on a baking sheet and place in the preheated oven. It should take about one hour to get to rare, but definitely use a meat thermometer and remove the roast from the oven when the internal temperature reaches 110F. Let the roast stand for about 20 minutes before cutting into it.
