Nick Stefanelli's Randall Lineback Rib Roast
From the critically acclaimed chef of Masseria, DC, and featured in the Wall Street Journal, this recipe highlights all of the beautiful flavors of your Randall Lineback Rib Roast.
Published by: MATTHEW KRONSBERG
Active Time: 1 1/4 hours • Total Time: 24 hours (includes chilling)
1 (4-rib) Randall Lineback Rib Roast (about 4 pounds total) - MUST be properly thawed, see under INFO, at top of page
1/2 cup extra-virgin olive oil plus 2 tablespoons
2 teaspoons freshly ground black pepper
Leaves from 1 bunch rosemary
Leaves from 1 bunch sage
6 fresh bay leaves
1 head of garlic, cloves separated and crushed with skin on
1 tablespoon kosher salt
1/4 cup grapeseed oil, plus more as needed
1 stick unsalted butter
- In a container with a lid or a large Ziploc bag, rub Randall Lineback Rib Roast with 2 tablespoons olive oil, pepper and half of rosemary, sage, bay leaves and garlic. Cover container or seal bag and refrigerate overnight.
- Two hours before cooking, remove Rib Roast from refrigerator and season with salt. Massage it once more with herb-oil mixture. Cover and let come to room temperature.
- Preheat oven to 375 degrees. Brush off any herbs and garlic stuck to meat. Heat roasting pan on stove over medium-high heat. Add grapeseed oil and, once hot, brown rack on all sides, about 5 minutes per side.
- Transfer Rib Roast to a plate, and set a roasting rack in roasting pan. Set Rib Roast on rack, convex side up, and place in oven. Roast 15 minutes, then add butter, remaining herbs and garlic to bottom of roasting pan. Roast 5 minutes more and then baste rib roast thoroughly with foaming brown butter from bottom of pan. Baste again every 5 minutes.
- After basting 3 times (15 minutes), use a thermometer to check temperature of Rib Roast at its thickest point. Once an internal temperature of 130 degrees Fahrenheit is reached, remove from oven and tent loosely with foil. Let Rib Roast rest 15 minutes before carving.