This rib roast is rubbed with a punchy mixture of rosemary, anchovies, and garlic. The reverse sear (starting low and slow, finishing hot and fast!) is excellent when cooking large cuts of meat for a crowd, not only for its foolproof results, but because it’s the ultimate do-ahead. Slow-roast it up to two hours before guests arrive, then finish in a hot oven at the last minute.
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