Prime Rib with Spicy Cherry Conserva, Truffle, and Chocolate

Active: 1 hr 15 mins, Total: 5 hrs 15 mins, Yield: 12 to 14

Ingredient

• One 14-pound 50-day dry-aged prime rib roast, rib bones frenched 

• Kosher salt

• Pepper

• 2 bunches of long rosemary sprigs

• 1.5 - 2 cups of Scotch Bonnet Cherry Jelly

• Softened beurre de baratte or other European-style butter

• Finely grated bitter chocolate (80%)

• Shaved summer truffle, such as Périgord, for serving

Directions

1. Put the prime rib roast on a large rimmed baking sheet and generously season all over with salt. Refrigerate uncovered overnight. Let the roast stand at room temperature for 2 hours before cooking.

2. Preheat the oven to 475°. Set a rack in a large roasting pan and lay the rosemary sprigs across the rack. Season the roast all over with salt and set it on the rosemary, fat side up. Roast for 30 minutes, until browned. Reduce the oven temperature to 275° and roast for 40 minutes longer, until an instant-read thermometer inserted in the center registers about 65°. Remove from the oven and let stand for 30 minutes. Return the roast to the oven and roast until an instant-read thermometer inserted in the center registers 125°, 40 minutes to 1 hour. Remove from the oven and let rest for 30 minutes.

3. Meanwhile, in a large saucepan, combine the Scotch Bonnet Cherry Jelly with a pinch of salt and pepper over moderately high heat until soft. Keep warm over very low heat.

4. Transfer the roast to a very large carving board. Carve between the bones. Spread the steaks with some softened butter and top with the warm Scotch Bonnet Cherry conserva, finely grated chocolate, and shaved truffle. Serve.

Prime Rib with Spicy Cherry Conserva, Truffle, & Chocolate