August 30, 2018

Rib Roast

Recipe: Anthony Rose & Chris Johns

Try this Rib Roast recipe from the cookbook The Last Schmaltz.

My mom hates a rib steak (too fatty), but the rest of the family loves it (so fatty). Steaks are one thing, but slow-roasting a whole or even a half bone-in roast to rare is the best. Cut it into huge bone-in steaks and rip-roar till awesomeness bleeds out of every pore. Drizzle some whisky overtop, then drink more whisky. A little duck salt and marinating in Canadian whisky for a few days are delightful ideas too. Massage, massage, massage and you’re good to go. Drink more whisky.


  • 4 lb bone-in rib roast (ask your butcher for the fatty side if you can get it!)
  • 6 tbsp Lot No. 40 whisky or whatever your flavor is
  • 2 tbsp duck salt
  • 1 tbsp freshly ground black pepper


Yield: Serves 4 to 6

  1. Create a marinade for your meat. Combine the rib roast with the whisky, duck salt, and pepper and refrigerate for a few days, or overnight. Bring the rib roast out of the fridge and let it sit at room temperature for about 2 hours before cooking.
  2. Preheat the oven to 325°F.
  3. Put the roast on a baking sheet and place in the preheated oven. It should take about 1 hour to get to rare, but definitely use a meat thermometer and remove the roast from the oven when the internal temperature reaches 110°F. Let the roast stand for about 20 minutes before cutting into it.
  4. Using a long knife, remove the meat from the bones and slice the meat. Divide the bones between your guests.

Excerpted from The Last Schmaltz: A Very Serious Cookbook by Anthony Rose and Chris Johns. Copyright © 2018 Anthony Rose and Chris Johns. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved