Low and slow rib roast with rosemary and anchovy from Nothing Fancy: Unfussy Food for Having People Over (page 218) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Any excuse to make shrimp cocktail; Little gems with garlicky lemon and pistachio; Baked potato bar; The greatest creamed greens; Black lentils with crispy garlic and labne

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Countesschicklington on May 30, 2026

    Smash hit! Delicious, simple but melt in your mouth wonderful. We are now firmly converted to reverse searing. Anchovy rosemary mixture went with the beef perfectly. Served with mashed potatoes, roasted brussels sprouts and home made anchovy chimichurri.

  • krista_72bovc on May 29, 2026

    Quickly became my family’s favourite for any special occasions. We have tried a similar rub with great success on pork and lamb, too.

  • jacqueline_d7uiai on January 17, 2026

    Used for Christmas, will use for the next one, and the next, and the next...

  • LadyDaga on December 26, 2025

    I used a smaller roast so cut the time in half. Had good flavor and tenderness. The recipe was straightforward with the reverse sear and a great dish for company that enjoys an oven roast.

  • DKennedy on February 25, 2023

    We made this for our supper club entree 2/23. We made a 3 rib roast for 8 guests. We salted it two days before our dinner but, in my opinion, did not season it sufficiently, and we kept it covered til day off. Next time I will season WAY MORE HEAVILY and let it sit uncovered in back of fridge til day off, allowing it to pull out the excess moisture and concentrate flavor. We are doing a re-do of this dish next week to see how much difference this will make. this time we are getting a 4 rib roast. The low and slow technique is interesting. Note that it took longer than expected to reach the optimal internal temperature in Susan's steam oven. The anchovy sauce is a keeper.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.