Recipe of the week: Beef rib roast at the Niman Ranch

Bill Niman

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

Subscribe to The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE
https://cdn.mos.cms.futurecdn.net/flexiimages/jacafc5zvs1692883516.jpg

Sign up for The Week's Free Newsletters

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

Sign up

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.

Continue reading for free

We hope you're enjoying The Week's refreshingly open-minded journalism.

Subscribed to The Week? Register your account with the same email as your subscription.