Bill Niman “walks the walk,” said Molly Watson in Sunset magazine. As chairman of Niman Ranch, he oversees a network of 500 family-owned farms that scrupulously adhere to humane animal-husbandry practices. He and his wife, Nicolette, also live simply in two-bedroom house—which he
himself built in the 1970s—where they frequently invite guests to prepare intimate meals. This rib roast was prepared in the Niman kitchen by Paul Canales, executive chef at Oliveto in Oakland, Calif. Serve with caramelized shallots and walnuts, potato gratin, and Brussels sprouts.
Recipe of the week
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Beef Rib Roast With Rosemary
1 shoulder-end bone-in beef rib roast with 4 ribs (about 8 lbs); ribs should
be left long
2 tsp freshly ground black pepper
1 tbsp salt
8 large sprigs fresh rosemary
1 head garlic, separated into cloves, crushed and peeled
Preheat oven to 450 degrees. Combine salt and pepper in a small bowl. Using a sharp knife, cut a line down into roast about ½ inch in front of ribs to create a deep pocket into which you’ll stuff the rosemary and garlic. Sprinkle pocket with about half salt mixture, then insert rosemary and
garlic, allowing rosemary sprigs to poke out of roast. Tie roast between ribs with kitchen string. Sprinkle remaining salt mixture on outside of roast. Place in large roasting pan with ribs pointing up.
Cook 15 minutes, then reduce oven temperature to 350 degrees. Roast until thermometer inserted in center of meat reaches 130 degrees for rare, 75 to 90 minutes, or 140 degrees for medium, about 2 hours. Remove from oven, tent with foil, and let rest for 30 minutes. Cut strings, remove rosemary, and carve. Serves 8 to 10.
