Thin End Rib Platter Recipe

Trim and tie

If the thin end rib roast is uneven, trim small excess fat to leave a thin fat cap for flavor but avoid removing too much. If roast is irregular, use butcher's twine to tie at 1–1.5-inch intervals to promote even cooking.

Prepare marinade

In a bowl combine 2 tbs olive oil, soy sauce, Worcestershire sauce, minced garlic, chopped rosemary, chopped thyme, brown sugar, kosher salt, and black pepper. Whisk until combined.

Marinate the roast

Place the roast in a shallow tray or large resealable bag. Pour marinade over roast, massaging to coat all sides. Cover and refrigerate for at least 2 hours and up to overnight. Remove roast from fridge 30–45 minutes before cooking to bring closer to room temperature.

Preheat and sear

Preheat oven to 325°F (160°C). Heat a heavy ovenproof skillet or roasting pan over medium-high heat and add 1 tbs olive oil. When oil is shimmering, sear the roast on all sides (2–3 minutes per side) until a deep brown crust forms. Use tongs and baste with pan juices while turning.

Roast to temperature

Transfer skillet to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part reads: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, about 20–30 minutes per pound depending on oven and roast shape. Because thin end ribs are narrower, begin checking temperature after 20 minutes per pound. Aim for 5–10°F below desired final temp (carryover will raise it).

Rest the roast

Remove roast to a cutting board and tent loosely with foil. Let rest for 15–20 minutes to allow juices to redistribute. During resting, prepare the pan sauce.

Make pan sauce

Place the skillet used for searing back on medium heat. Add 1 tbs dry red wine (optional) and scrape brown bits off bottom with a wooden spoon. Add 1 cup beef stock and bring to a simmer, reducing by about one-third, 3–5 minutes. Stir softened butter into the sauce to enrich. If you want a thicker sauce, whisk 1 tsp cornstarch into 1 tbs cold water, then whisk into simmering sauce and cook 1 minute until slightly thickened. Taste and adjust seasoning with salt and pepper.

Slice and arrange

Using a sharp carving knife, slice the rested roast crosswise into 1/4–1/2-inch thin slices (thin end ribs are best served thin to showcase tenderness). Fan the slices on a warm platter, slightly overlapping.

Finish and garnish

Drizzle some of the warm pan sauce over the sliced beef, leaving extra sauce in a gravy boat. Sprinkle chopped parsley and a pinch of sea salt over the top. Arrange roasted garlic cloves and lemon wedges around the platter for guests who want extra flavor brightness.

Serve

Serve immediately while warm with remaining sauce on the side. Recommend accompaniments: roasted potatoes, seasonal vegetables, or a simple green salad.