Dry-Aged Prime Rib with Anchovy, Rosemary & Lavender
- 1 prime rib rack with 5 bones, dry-aged for 60 days, trimmed, bones Frenched to 1 inch
- Kosher salt
- 1 cup black anchovies, chopped
- ½ cup chopped fresh rosemary
- ½ cup chopped fresh lavender
- 20 cranks black pepper
- 2 tablespoons olive oil
- 2 bunches rosemary
- 2 bunches lavender
- Flaky sea salt
- 3 heads garlic, scalped
- 3 tablespoons olive oil
- Kosher salt
- Black pepper, to taste
Salt the rib rack heavily with kosher salt on all sides. In a small mixing bowl, combine the anchovy, chopped rosemary, chopped lavender, black pepper and olive oil, then, using your hands, coat the fat cap of the prime rib with ⅛ inch layer of the anchovy mixture.
Lay the whole bunches of rosemary and lavender on the bottom of a Miele universal tray, placing the Miele roasting rack on top. (The universal tray and rack are perfect for roasting meat in this manner.) Place the ribs on top of the rack, fat side up.
Dress the garlic with olive oil, kosher salt and black pepper.
Select “AutoRoast” from Operating Mode menu using 275 °F oven temperature and 115 °F Core temperature. The AutoRoast feature has a searing phase that will ensure a browned result, and the Wireless Precision Probe will also ensure perfect temperature control.
Remove the ribs from the oven and rest, uncovered, for 30 minutes.
To serve, slice the meat off the bone completely and cut into ¼ -inch pieces and arrange on a serving platter. Serve the bones on a separate platter for guests to enjoy. Sprinkle with sea salt just before serving.