Four bone Prime Rib Rack – boned and excess fat removed and reserve
6 cloves of garlic, smashed with skin left on
6 sprigs of rosemary
salt and pepper
1) Pull Roast out of the fridge four hours before cooking to bring to room temperature. Preheat oven to 400 degrees F. Add reserved fat and rib bones to roasting pan (bones bowed side up) and roast for 30 minutes to render fat. Place garlic clove in pan with rendered fat. Place rosemary sprigs over the bones, season roast with salt and pepper very liberally. Place roast on top of rosemary on the bones (the bones act as a roasting rack). Baste the roast with the fat. Cook at 400 degrees for 25 minutes and then turn down heat to 325 degrees F. Cook until thermometer reads 120 degrees for medium rare (it will continue to cook a bit once removed from the oven). Basting every 30 minutes until done. General estimate is that the roast will need 15 minutes per pound. Let rest 30 minutes, carve and serve. Serve alongside scalloped potatoes, roasted bruseel sprouts, and slow roasted carrots (roasted on top of coffee beans).
Pair with 2015 Tarara Tranquility Red