3 Bone Prime Rib Roast (or Choice Rib Roast)

Kosher Salt

Freshly Cracked Black Pepper

Dried Thyme

Clarified Butter

Salted Butter

Carrots

Fresh Head of Broccoli

3 to 4 Cloves of Garlic

Handful of Fresh Parsley Leaves

~Rib Roast~

1. For the rib roast, season with kosher salt first and let it rest in the refrigerator for 24 hours to let the salt penetrate deep into the meat so you can get that crust on the outside.
2. Once 24 hours go by, take it out of the fridge, let it get to room temperature (kinda), put the roast on a rack on a baking sheet, and season with cracked black pepper.
3. On a baking sheet with a rack underneath the roast,Glaze with ghee (clarified butter) to make sure you get an extra layer of crust when it's all cooked, if you don't have clarified butter, avocado oil works just fine.
4. If you want to add dried thyme to the roast, go ahead and do that, but keep in mind that fresh herbs will burn if you put that on the roast.
5. Pre-heat the oven to 250°F on the bake setting, not the convention bake setting.
6. Put a temperature probe in the center of the roast, on the side of the roast, set the internal temperature to 120°F.
7. Slide the roast in the oven and let it bake for 3 1/2 to 4 hours.

~Garlic Herb Compound Butter~

1. In a food processor, 2 sticks of soft (not melted) salted butter, add 3 to 4 cloves of garlic, and a handful of fresh parsley leaves.
2. Turn the processor on high until it all seems to mix together.
3. Lay the butter in a bowl.
4. Cover with Plastic Wrap.
5. Let it rest in the refrigerator until the roast reaches the temperature of 120°F.

~Vegetables~

1. On a wooden cutting board, cut the carrots into 1 1/2 inches long pieces, then halves, and then again.
2. With a head of broccoli, cut it all up into pieces with the knife.
3. In a sauté pan, on a medium high heat, add 3 tablespoons of extra virgin olive oil with a small chunk of salted butter, and thrown the carrots and broccoli.
4. After cooking for a little bit, add a tablespoon of kosher salt and freshly cracked pepper.
5. Check for tenderness on the carrots every 5 minutes, just to make sure they are edible.
6. Cover the pan with a lid, and let it cook on low heat for 10 to 15 minutes or until fully cooked.

~End of Cooking~

1. When the roast reaches the 120°F mark, take it out of the oven, cover with aluminum foil, and let it rest for 45 minutes to an hour.
2. During this time, take out the garlic herb compound butter and let it become soft again for finishing off the roast.
3. After 45 minutes to an hour, preheat the oven to 500°F, brush the butter onto the roast so we could get that nice golden brown color (if you have Dijon mustard or horseradish, go ahead and use that. It's up to you at this point of the cook).
4. Once the butter is all over the roast, put the roast back into the oven with the same temperature probe, but set it to 130°F.
5. After 10 minutes, 15 at the most, take the roast out of the oven and onto the cutting board (the best part about this technique, we don't have to let it rest because we already did for 10 to 15 minutes, and we just had to let it get nice and hot).
6. On the board, cut along the bone until the meat is completely off the bone.
7. At this point, you can cut the meat however you want and serve with the veggies.

Bon Appetite!