This year we kept Christmas mega low key. We really only celebrated with my parents, brother and sister-in-law. So when Dad suggested we do the Christmas Eve meal up big with a standing rib roast, I jumped in on planning. My go to recipes generally come from Serious Eats or Alton Brown.
In this case both were recommending a reverse sear (López-Alt + Brown). We ended up with a 3 rib 10 lbs. roast. It came out of it’s packaging and into some cheese cloth 4 days prior to the roast. It is always feels like magic (I know it is science) when you pull your dish out early (118°) and it comes up to the perfect temp all by itself (130°). Plus it turned out great. Thumbs up all around, even the kids.