If this grilling recipe doesn’t inspire you to get out and fire up the charcoal grill, nothing will. Don’t skip the wood coals vs. briquettes – it’s going to make a huge difference you won’t regret.
Here’s the video from the Jimmey Kimmel show, and the recipe is here for you to try.
According to Adam Perry Lang in his new cookbook, Charred & Scruffed: “If there were ever a grilling recipe that represented the whole Adam Perry Lang Playbook, this is it: active and aggressive with scruffing, mucho basting, tempering, the Maillard reaction, board dressing. I split the bones apart a bit to create more surface area for the heat to penetrate. Then I pound the meat. It has a similar effect to pounding a veal cutlet or a chicken breast, except in this case my goal is not to flatten a rib roast to a 2 1/2-inch scaloppine. My intention in pounding is to compress the meat, adding density and creating more surface area for the crust to develop and incorporate flavor.
When I demonstrated this technique to the guys in my butcher shop, they thought I was crazy—that is, until they shared one with me.
Note: This recipe is an example par excellence of the use of board dressing. So much time is spent seasoning and flavoring the crust that if you didn’t add board dressing at the end to balance the flavor, even the best aged prime meat wouldn’t be shown to its full advantage.”
Rib Roast Done Like a Steak
Makes 8–10 servings
Recipe by Adam Perry Lang
- 1 1/4 cups extra-virgin olive oil
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1/2 cups rendered fat from meat being cooked (optional, especially if preparing ahead)
- 2 tablespoons finely grated garlic or garlic mashed to a paste
- 2 tablespoons finely grated onion
- 1 tablespoon fresh thyme leaves
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 teaspoons coarse sea salt or kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon crushed red pepper flakes
- 1/4 cup fresh lemon juice
- 1/4 cup white wine vinegar
- 2 4 1/4–4 1/2-pound 2–3-bone rib roasts
- 6 tablespoons Four Seasons Blend
- 2 tablespoons coarsely ground black pepper
- Assorted herb sprigs (such as rosemary, sage, and thyme), tied together with kitchen twine, then tied to the end of a wooden spoon (for herb brush)
Four Seasons Blend – Makes about 1 cup
- 1 cup coarse sea salt or kosher salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons garlic salt
- 1 teaspoon cayenne pepper
- special equipment:
A spice mill
- Combine all ingredients in a small bowl. Working in batches if needed, pulse in spice mill until mixture resembles sand. Store airtight at room temperature up to 1 month.
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped flat-leaf parsley
- Kosher salt and freshly ground black pepper
- Grated garlic or grated shallot, finely chopped fresh chiles, finely chopped scallions (optional)
- Special equipment:
A clean brick, wrapped in foil
- Combine first 11 ingredients in a 2-qt. saucepan. Bring just to a simmer; remove from heat. For the best flavor, refrigerate in a tightly sealed container for 1–2 days. Reheat over low heat to melt butter before using.
- Whisk in lemon juice and vinegar just before using.
- Set up grill with an elevated grate and preheat grill to high. (You can buy a grill with a hand-cranked wheel that allows you to raise and lower the cooking surface. Or you can save yourself a lot of money and buy an extra grate for your grill, using bricks to elevate it above the main grill grate.)
- Season the beef all over with Four Seasons Blend and pepper, then lightly moisten your hands with water and work seasonings into the meat. Let stand for 10 minutes to develop a “meat paste” coating.
- Put beef on the clean (unoiled) grill grate and cook, without moving it, for 1 minute. Turn, making sure to grab “eye” portion of each steak with your tongs, and cook for 1 minute. The meat may stick and tear a bit, but this is okay, even desirable—the sticking and tearing is what I call “meat scruffing.” (For newer grills, where less sticking and tearing occurs, or for increased surface area, score meat with a knife.) Turn the meat and cook for 3 minutes, then flip and cook for 3 minutes longer.
- Put the foil-wrapped brick on the grill grate to be used to steady the meat. Lean roasts, cut side down, up against brick and cook for 4 minutes. Turn roasts and repeat until all 4 sides have cooked for 4 minutes each.
- Move brick to one side and continue cooking roasts, turning every 3–4 minutes and basting with the herb brush and the basic baste each time roasts are moved, until an instant-read thermometer inserted into the thickest part registers 105°, 25–30 minutes.
- Transfer roasts to a platter, brush lightly with the basic baste, and let rest for at least 5 minutes and up to 30 minutes.
- Remove brick from grate and carefully remove elevated grill grate.
- Put roasts on hot grill and cook, turning every 3–4 minutes and basting lightly each time roasts are moved, until instant-read thermometer inserted into the thickest part registers 120°. Transfer roasts to cutting board and let rest for 5–10 minutes.
- Combine oil and parsley in a small bowl. Season to taste with salt and pepper. Add garlic or shallot, chiles, and scallions, if desired. Set aside.
- Finely chop herbs at the end of herb brush. Mix herbs into dressing. Cut meat from bones, then cut bones into individual ribs. Cut meat into 1/4-inch slices. Turn each slice in dressing to coat; place on a platter. Pour juices from cutting board over meat. Serve with bones alongside.
Watch the second part of Jimmy Kimmel with Adam Perry Lang