Rib roast with tapenade
To keep this lean meat moist and juicy, remove it from the oven at 125. Then be sure to let it rest and rise to 135. This it allows the roast to finish cooking with the residual heat retained in the meat. The internal temperature will increase from 5 to 15 degrees during the rest, depending on the size of the cut (smaller cuts retain less heat). Equally important, it allows the meat’s juices, which have been driven to the center by the heat of cooking, to redistribute evenly through the roast
From the story: The essential roast
Pulse the olives, 2 cloves of garlic, the anchovies and rosemary leaves in a food processor. Add just enough red wine to allow the mixture to form a fairly smooth paste.
Score the fatty sides of the rib roast in a diamond pattern, using a sharp knife to cut through the fat but not into the meat. Smear the top and both sides of the roast with the olive mixture, season generously with pepper and let it stand at room temperature 30 to 45 minutes to marinate. Reserve any leftover olive mixture.
Heat the oven to 300 degrees. Carefully transfer the rib roast to a shallow roasting pan, bone-side down. Disturb the olive smear as little as possible. Roast to an internal temperature of about 115 degrees. This will take about 2 hours.
In a food processor, pulse the bread crumbs, remaining clove of garlic and the 1/2 teaspoon of rosemary until the garlic is minced fine. Remove the roast from the oven and pat the seasoned bread crumbs over top. Spoon over some of the fat from the bottom of the pan and return the roast to the oven. (If there is very little fat, sprinkle about 1 tablespoon of olive oil over the crumbs.) Continue roasting to an internal temperature of 125 degrees, about 20 minutes more.
Remove the roast from the oven, cover it loosely with foil and let it stand an additional 15 minutes before carving. Use the remaining tapenade to smear on the toasted baguette slices and serve it alongside the carved roast, dipped in the juices.
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