Ingredients Beef Prime Rib Prime Rib with Sour Cherry Conserva, Truffle and Chocolate 5.0 (1) 2 Reviews F&W Best New Chef 2017 Angie Mar, of NYC's The Beatrice Inn, is a master with meat, like this enormous, decadent and completely fabulous dry-aged beef rib roast. Mar's trick is to take the meat out of the oven for 30 minutes during its overall cooking time, which creates evenly cooked and perfectly juicy meat thoughout the roast. Slideshow: More Prime Rib Recipes By Angie Mar Updated on July 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: Bobby Fisher Active Time: 1 hrs 15 mins Total Time: 5 hrs 15 mins Yield: 12 to 14 Ingredients One 14-pound 50-day dry-aged prime rib roast, rib bones frenched (see Note) Kosher salt Pepper 2 bunches of long rosemary sprigs 1 pound sour cherries, pitted 1/2 cup sugar Softened beurre de baratte or other European-style butter, finely grated bitter chocolate (80%) and shaved summer truffle, such as Périgord, for serving Directions 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. 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. Meanwhile, in a large saucepan, combine the cherries with the sugar and a pinch of salt and cook over moderately high heat, stirring occasionally, until the cherries start to break down and are coated in syrup, about 15 minutes. Season with salt and pepper. Keep warm over very low heat. 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 cherry conserva, finely grated chocolate and shaved truffle. Serve. Notes The 50-day dry-aged rib roast is available at select butcher shops and from lafrieda.com. Rate it Print