1Apply a light coating of neutral oil, such as safflower or canola, all over the roast, including the bones, as a primer for the spices.
2Sprinkle kosher salt, averaging 2 teaspoons per bone (about 2 tablespoons total), over the roast, ensuring to rub it into the fat.
3Sprinkle at least one tablespoon of freshly ground black pepper (starting with 2 tablespoons of peppercorns) over the roast, ensuring good coverage and contact.
4Place the roast on a rack within a pan.
5Insert a probe thermometer into the center of the roast at an angle, setting the alarm to turn off at 118 degrees Fahrenheit.
6Transfer the roast to the lower third of a cold oven.
7Set the oven to 250 degrees Fahrenheit and cook until the roast reaches 118 degrees Fahrenheit, which will take about three hours or more.
8Remove the roast from the oven and let it rest at room temperature. The internal temperature will continue to rise by 10 to 15 degrees.
9While the roast is resting, place a 12-inch cast iron skillet on the same rack in the oven and increase the oven temperature to 400 degrees Fahrenheit.
10Once the rack and pan are cool enough to handle, transfer the roast and its rack to a second pan.
11Drain all the drippings from the first pan and set them aside for Yorkshire pudding.
12In a food processor or blender carafe, combine four large eggs, 2 cups of whole milk, 280 grams of all-purpose flour, and 2 tablespoons of the roast drippings, along with some salt.
13Blend or process the Yorkshire pudding batter until smooth.
14Once the skillet is hot, add another 2 tablespoons of roast drippings (or a little neutral oil if needed) to coat the bottom and sides of the pan.
15Pour the Yorkshire pudding batter into the middle of the hot skillet.
16Carefully return the skillet with the batter to the oven and cook for 30 minutes without opening the door.
17Remove the probe thermometer from the roast.
18Increase the oven temperature to 500 or 550 degrees Fahrenheit.
19Return the roast to the oven and sear for 10 to 15 minutes, or until the sear is dark and crusty and the kitchen is smoky (use an exhaust fan).
20Once your fingers can handle the heat, begin carving the roast.
21Start by removing the ribs by slicing them straight up and down, then break them into individual ribs.
22Slice the body of the roast into desired pieces, being careful not to overcut, especially during holidays.
23Serve the carved roast and Yorkshire pudding.
Ingredients
neutral oil (safflower or canola)
2 teaspoons kosher salt
1 tablespoon freshly ground black pepper
2 cups whole milk
280 grams all-purpose flour
2 tablespoons roast drippings
4 large eggs
Equipment
rackprobe thermometer12-inch cast iron skilletfood processor or blender carafecordless drill (with coffee grinder attachment)exhaust fanchef's knife (or long slicer)
Tips
Do not forget to rub the oil on the bones.
Ensure good coverage and contact when applying salt and pepper.
Place the roast in the lower third of a cold oven.
Always insert the probe thermometer at an angle.
Allow the roast to rest at room temperature; internal temperature will continue to rise.
When making Yorkshire pudding, ensure the pan is good and hot before adding drippings and batter.
Do not open the oven door while the Yorkshire pudding is cooking.
Sear the roast in a 500 or 550 degree Fahrenheit oven for 10-15 minutes until dark and crusty.