Serves 6 to 8
About a 7
pound rib roast, preferably with bones (3 of them)
Kosher salt Pepper
Cut meat
from bones, reserve the bones. (If ya have them) Alternative: French cut the bones so that it looks like a rack.
Cut slits in
surface of fat cap, spaced 1-inch apart, in crosshatch patter. Do not cut into
the meat.
Rub about 2 tablespoons
salt over entire roasted and into slits.
Place meat back on bones, transfer to large plate and refrigerate, uncovered, for 1 to 4 days.
Figure around 8 - 9 hours, from out of refrigerator to on a plate.
Allow meat
to come to room temperature (say, 60 to 90 minutes at room temperature).
Once in oven, takes about 6-8 hours.
Adjust oven
rack to middle and preheat to 175 F.
Tie up roast with bones.
Transfer
roast, fat cap up, to wire rack set in roasting pan and season with pepper.
Stick remote
thermometer in meat.
Roast in 175 degree oven until meat registers 122 degrees, figure about 6-7+ hours,.
Roast in 175 degree oven until meat registers 122 degrees, figure about 6-7+ hours,.
Remove roast
from oven and wrap once in plastic and twice, in aluminum foil.
Place meat, wrapped, back in pan and into warming oven and rest meat
for 30 – 75 minutes. (this is a good time to cook all the sides!)
Preheat
oven to high temperature - 450 to 500 F, higher the better.
Remove rack
from roasting pan. Remove meat from aluminum foil and plastic. Roll up foil loosely into 'logs' and place in
pan for meat to set on. Place meat on foil.
Place under
broiler for 3 – 8 minutes to crisp up fat cap.
Slice meat
into 3/4 inch thick slabs. Top with black garlic – compound butter, or other compound butter, or have a cream-horseradish or gravy on side.
No comments:
Post a Comment