Bought a few whole prime ribs from my favorite butcher a few months back when they went on sale for $8.99/lb.
This one is an 8 lb, 3 rib roast from the small end......large end from this same roast is 12 lbs!!! I let this rest on the counter for 2 hours, after having it wrapped in cheesecloth for 3 days to dry-age in my separate fridge, but the thermometer still says it's 40*? Oh well.
I always like to roast these with some great aromatics and this time went with the following, drizzled in extra virgin olive oil:
- Red onion
- Whole heads of garlic, halved
- Ginger root
- Fresh rosemary
Then I decided to make a paste, as I've always used your typical Montreal Blend from a shaker. This consisted of the following:
- Coarse salt
- Fresh cracked black pepper
- Onion powder
- 8 gloves of fresh garlic, minced
- 4 sprigs of fresh rosemary, rough chopped
- Extra virgin olive oil
Set my digital thermometer for 119* to take out, let rest for 30 minutes under a tent foil, then should be a PERFECT mid-rare
Will post pix of the finished product, but for now, here's what I've got: