Gone are the days of stressing over achieving the perfect doneness and temperature of a roast for a feast – there is simply no need if you follow this method. The most popular technique is [sadly] still the “sear and then slow roast” whereby you start your meat in a searing hot oven to “seal in the juices” and then reduce the temperature for a longer period. Worst still is the “sear on the stove and then slow roast in the oven” technique which leaves your countertops and backsplash a hot mess as a result. While these two outmoded methods certainly can yield the roast of your dreams, I vote for making things as easy and delicious as possible because I am so OVER dry roasts and panic-filled dinner parties. The technique we all need to get on board with is called the “reverse sear”, and it not only allows you to achieve the juiciest, most tender rib roast you’ve ever made, but it also allows you to cook it a day (or two, I’ve learned) in advance – and everyone loves that!