Four Bone Standing Rib Roast from Sunnyside meats
Green and red chili rub from Durango Chili
Bacon (8 strips) also from Sunnyside meats

Start by heating the oven to 350. While that is heating up; start to prepare your rub by mixing the red and green chili powders. It is also good to throw in some cumin, sea salt, fresh cracked pepper, and garlic powder. Next, apply the rub to the meat. Make sure to get a good coat around the entire piece of cow. Next, place the roast in a roasting pan fat side up. The best pan for this is one where the meat is elevated from the bottom of the pan. This allows for drippings that can be used in a sauce later on.

Insert a meat thermometer and set it to 85 degrees. You are going to want to pull out the meat when it reaches that temp to apply the bacon. Once the bacon is applied, pull the meat out at 105 – 110. Yes that is way below the recommended FDA temps for meat but it is just how we like it here. As Matt would say “purple rare” as you don’t want to over cook any meat let alone one that could cost $80 – $100. Remember that the roast will continue to rise another 5 degrees as it rests for 10 minutes before serving.

Remember that one bone for every 2 people you are serving unless it is the eating season or you are a true American in which one bone for one person will work just fine.

I usually save the ribs for dessert and cover them with butter.