Prime Rib/Reverse Sear Method

Ingredients          

_{1ea          3 Rib standing rib roast Approximately 6lbs, chine removed, bones unfrenched}

_{3t             Kosher salt}

_{2t             Ground black pepper}

_{9ea          Anchovy fillets, oil packed}

_{6ea          Garlic cloves finely grated}

_{6ea          Rosemary sprigs (2 or 3 cut up the remainder scattered on the bottom of the pan)}

_{5T           Olive oil}

_Preparation

_{Season roast all over with salt and pepper (½ tsp. Morton kosher salt per pound)}

_{Place roast on a wire rack set inside a large rimmed baking sheet}

_{Cover and chill up to 2 days.}

_{Let sit at room temperature for 2 hours}

_{Meanwhile, finely chop 9 anchovies and 3 rosemary sprigs.}

_{Transfer to a small bowl and add garlic and olive oil.}

_{Mix well to combine and season with salt and pepper.}

_Process

_{Preheat bottom oven to 250°.}

_{Scatter remaining rosemary sprigs across roasting pan.}

_{Place meat on top and smear anchovy mixture all over.}

_{Roast until an instant-read thermometer inserted into the thickest part registers 130F (About 3hrs.  Check sooner to be sure you don’t go over)}

_{Tent and let rest 1-1/2 to 2hrs.}

_{20 minutes before you want to sit down to eat preheat oven to 500°.}

_{Roast meat in the same roasting pan until fat is golden brown, 10–15 minutes.}

_{Let rest for 5 minutes}

_{Transfer roast to a cutting board, leaving any pan juices behind.}

_{Slice roast away from bones (In the kitchen)}

_{Keep ribs on the tray in case someone wants one}

_{Slice meat at the table to approximately 1/2in thickness, and serve}