Time: 10 min.
Complexity: easily
Servings: 8

This Sunday roast uses a tried-and-true reverse cooking method: the meat is first baked at low heat, then literally seared at high heat. The result is juicy, perfectly cooked, and crispy. The low oven heat allows the surface of the beef to dry out, allowing the high heat to create a deliciously crispy crust.

Ingredients:

• 1 piece of beef loin with 3 ribs (3-3.5 kg)
• 2 cloves garlic, thinly sliced
• 1/4 cup coarse salt
• 2 tbsp. coarsely ground black or tricolor pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef ribs, black peppercorns

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Preparation:

Step 1
• Pat the meat dry with paper towels and place it fat-side up on a cutting board. Using a small knife, make small slits along the fat cap and stuff them with garlic slices. Season the beef with salt and pepper, wrap tightly in plastic wrap, and refrigerate for 4 hours or even overnight.
Step 2
• Preheat oven to 120°C. Unwrap the meat and place it fat-side up on a rack set in a baking dish.
Step 3
• Roast the beef until a thermometer inserted into the center registers 125°F (49°C), about 4 hours. Remove from the oven and let the meat rest for 1 hour. The internal temperature of the meat will continue to rise.
Step 4
• Preheat the oven to 260°C (400°F). Return the beef to the oven and roast until the fat side is golden brown and crispy, 10–15 minutes. Let the meat rest for another 30 minutes, then transfer to a cutting board and slice.

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