Low and Slow Rib Roast
Ingredients
- 1 3-bone standing beef rib-eye roast, chine bone removed (6–6½ lb.), bones unfrenched
- Kosher salt, freshly ground pepper
- 10 oil-packed anchovy fillets (from about one 2-oz. tin or jar), plus more for serving, if desired
- 6 sprigs rosemary, divided
- 6 garlic cloves, finely grated
- ¼ cup extra-virgin olive oil
- ¾ cup finely chopped parsley, plus more for serving
- Flaky sea salt
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