Joe's Super Simple Randall Lineback Rib Roast with Rosemary
(Serves 4+ People)
4.0 - 4.5 lb. Randall Lineback Rib Roast, Bone-in - MUST be properly thawed, see under INFO, at top of page
2/3 cup extra virgin olive oil (or more if needed to spread over roast)
1 tbsp fresh chopped rosemary (and additional tablespoons of fresh sage or other spices you like)
1 head of garlic, cloves peeled and smashed under a chef's knife
1 tbsp Sea or Kosher Salt
2 tsp Freshly Ground Pepper
1) Pat the Roast dry using paper towels
2) Chop 1 tablespoon of fresh rosemary and/or 1+ tablespoons of other fresh herbs to your liking (there is no such thing as too many herbs)
3) Peel the cloves of a head of garlic and smash them under a chef's knife
4) Add the herbs, garlic, salt and pepper to the olive oil (use more oil if you use more herbs)
5) Smooth the oil all over the Roast- you can place it in a large/jumbo Ziplock bag or use a roasting pan
6) Marinate for 1- 8 hours. Be sure to bring the roast to room temperature before cooking
7) Heat olive oil or canola oil in a large sauté pan (use enough oil to cover the bottom of the pan) over medium high heat, brown all sides of the roast, about 1 minute per side
8) Place the roast on a roasting pan and put it in the bottom 1/3 of a 325˚ degree oven. Roast until meat thermometer reads just below your ideal internal temperature (this can take anywhere from 40 minutes to about an hour, so continuous checking and the use of a meat thermometer are KEY). At Chapel Hill Farm, we eat our meat medium rare (internal temperature of 130-135 f.) It's your choice.
10) Rest the meat for 10 minutes before carving so it reabsorbs its juices. The meat will continue cooking.
NOTE: this can also take place on the Big Green Egg or any other grill-- simply bring the temperature up to about 450 degrees for the sear, then drop it down to 325 degrees to roast.
1) For the most beautiful presentation, we suggest carving the roast and serving one bone per person. This is, however, a VERY hearty portion, so you may want to divide the roast into smaller pieces before serving.
2) We often top each serving with a medallion of Rosemary Compound Butter (CLICK HERE for Our Recipe)