Excellent flavor but a bit of excess fat
I prepared this 4 rib roast for Christmas dinner and it came out delicious. I will say, there was quite a bit more fat (aside from the fat cap and standard amount of fat) than I am accustomed to, so I feel there was a lot of wasted weight, but the family enjoyed the tenderness and flavor of the roast very much. I thawed t for two days and then deboned, then retied them on after adding some garlic cloves and fresh herbs, and about 1/2 tsp of kosher salt per lb, and rubbed that all over the meat. I set the roast, bone side down, on a rack, above a pan lined with paper towels and let it air dry for two more days in the refrigerator uncovered, in the back, of the lowest shelf. For cooking, I preheated the oven to 500° and let the roast set on the counter for about an hour. I Pat it dry, coated it in cold butter, then added more salt, and fresh pepper, on all sides, placed it on a roasting rack and slid it into the hot oven for 30 minutes. After that 30 minutes, of sear time, I removed the roast, and turned the oven down to 250°, letting the roast rest on the counter form30 minutes. After this rest, I stuck it into the cooler oven and let it cook slowly until the internal temp was 115°. (about 90 min). Once it hit 115°, I pulled it out of the oven, set it on the counter and let it rest 15 minutes. Served with horseradish and au jus.
