Dry-Aged Rib Roast with Cherry Compote, Truffle, and Chocolate
A luxurious dry-aged prime rib roast elevated with a sweet and tart sour cherry conserva, earthy truffle, and rich dark chocolate for a truly decadent meal.
- Total5h 15m
- DifficultyHard
- Servings4
This impressive prime rib roast, dry-aged for 50 days, offers unparalleled depth of flavor. The richness of the beef is beautifully complemented by a vibrant sour cherry conserva, the luxurious aroma of truffle, and a surprising hint of dark chocolate.
This recipe is designed for a special occasion, bringing together sophisticated flavors for a memorable dining experience. The combination of savory, sweet, tart, and earthy notes creates a complex and utterly delicious dish.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place the prime rib roast on a large baking sheet with a rim. Season it generously all over with salt and refrigerate uncovered overnight. Allow the roast to come to room temperature for 2 hours before cooking.
- Preheat your oven to 475°F. Arrange a rack in a large roasting pan and place the rosemary sprigs on top of the rack. Season the roast all over with salt and place it on the rosemary, fat-side up. Roast for 30 minutes until browned. Reduce the oven temperature to 275°F and continue roasting for another 40 minutes, or until an instant-read thermometer inserted into the center reads approximately 65°F. Remove from the oven and let it rest for 30 minutes. Return the roast to the oven and roast until the thermometer registers 125°F in the center, which will take 40 minutes to 1 hour. Remove from the oven and let it rest for 30 minutes.
- While the roast is resting, combine the pitted sour cherries, sugar, and a pinch of salt in a large saucepan. Cook over moderately high heat, stirring occasionally, until the cherries begin 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 large carving board. Carve the roast into steaks between the bones. Spread each steak with some softened butter, then top with the warm cherry conserva, finely grated chocolate, and shaved truffle. Serve immediately.
💡 Tips
- Frenched ribs means the meat and membranes have been scraped from the rib bones for a cleaner presentation.
- Ensure the roast rests adequately between cooking stages and before serving to allow the juices to redistribute, resulting in a more tender and flavorful meat.
Inspired by a recipe from Food & Wine