Cooking this dish is far less intimidating than it seems.
"This is an enormous, showstopper piece of meat," says Brooklyn-based recipe developer Ali Slagle. She uses the reverse sear method, meaning you cook it low and slow at first, and then sear it afterwards to crisp the outside. "This ensures even cooking, but also means you can make it in advance and then rewarm right before eating," Slagle explains. The meat is rubbed with a combination of antioxidant-rich pomegranate molasses, coriander, cinnamon, and orange, with no added sugars or oil. (You can find pomegranate molasses at specialty stores or online.) The greens braise on their own and have a hit of cilantro for brightness. "Because the roast and greens are so soft, the meal needs some texture," says Slagle. "That takes the form of a fresh pomegranate and nut relish."
Ingredients
Directions
Step 1
Prepare the roast: Place the beef on a baking sheet and season all over with salt and pepper; use 1 teaspoon salt per pound of meat. Let sit for 2 hours at room temperature or up to overnight in the fridge (let come to room temperature before cooking).
Step 2
Heat the oven to 250 degrees F. In a small bowl, stir together the pomegranate molasses, coriander, cinnamon, orange zest, 1½ teaspoons salt, and 1 teaspoon black pepper. Spread the spice mixture all over the rib roast, then bake until the internal temperature reaches 115 degrees F, 2 to 2½ hours.
Step 3
Let rest at room temperature for up to 2 hours.
Step 4
Meanwhile, make the relish: In a medium bowl, stir together the pomegranates and nuts, then season to taste with salt and pepper. Drizzle with pomegranate molasses (you want pockets of molasses, not an even coat). Set aside until ready to serve.
Step 5
About 45 minutes before you’re ready to eat, start the greens and finish the meat. Heat the oven to 500 degrees F. In a large pot, combine the chard, chopped cilantro, garlic, and season with salt and pepper. Cover and cook over low heat, stirring occasionally, until very soft, 40 to 45 minutes. Transfer to a serving bowl, season to taste, and top with cilantro leaves and sesame seeds.
Step 6
Place the roast in the oven and cook until the outside is browned, about 15 minutes. Transfer to a cutting board, cut the bones away from the meat, then thinly slice the meat. Season with salt and pepper, garnish with sesame seeds and whole cilantro leaves, and serve with greens and relish.