Here’s a wonderful, upscale recipe that is lovely for Christmas Day or New Year’s Eve. The editors at Gourmet magazine once said this simple roast was one of the best they had ever tasted. It is “cured” in the same way that fresh salmon is for gravlax, literally buried in a mixture of coarse salt, sugar, fresh dill and cracked black pepper. It is radically simple to prepare and radically delicious served with a silky potato puree and roasted winter vegetables. Open a bottle of full-bodied red burgundy or syrah. The next day: Serve the world’s best roast beef sandwiches topped with a horseradish sauce made from crème fraîche, white horseradish, and a splash of sherry.
1/4 cup kosher salt
3 tablespoons sugar
1-1/2 teaspoons coarsely cracked black pepper
3-1/2-pound boneless rib roast, rolled and tied
1 cup finely chopped fresh dill
Stir together the salt, sugar, and pepper in a small bowl; rub all over the beef. Put the dill over the salt mixture. Wrap tightly in plastic wrap. Make a small hole in the bottom of the plastic so that any accumulated liquid can drain. Place in a small roasting pan and weigh down with a baking sheet topped with a few large heavy cans. Refrigerate 24 hours, pouring off liquid from time to time. Unwrap the beef; let sit at room temperature 30 minutes. Preheat the oven to 400 degrees. Scrape the coating off the beef and pat dry with paper towels. Place in a roasting pan. Roast in the middle of the oven 1-1/4 hours, until an instant-read thermometer registers 130 degrees for medium-rare. Transfer to a cutting board and tent with foil; let rest 15 minutes. Carve as desired. Serves 8