Rib Roast, 1 to 2 Bone

Remove from refrigerator 1 hour prior to cooking.
Pan sear on both sides over high heat. Transfer to baking sheet and finish in a 325° oven. Let rest 20 minutes.

Rare, 100-105°

Mid Rare, 105-110°

Medium, 110-115°

Medium Well, 115-120°

 Rib Roast, 3 to 6 Bone

Remove from refrigerator 2 hours prior to cooking.
Place roast in roasted pan or high sided sheet tray. Roast in a 425° oven for 20 minutes, reduce heat to 300° and finish to desired doneness.

Rare, 100-105°

Mid Rare, 105-110°

Medium, 110-115°

Medium Well, 115-120°

Porchetta

Remove from refrigerator 1 hour prior to cooking.
Place porchetta in a roasting pan. Roast in a 350° oven until the center reaches 150° internal temperature. Allow to rest at least 30 minutes. For porchetta weighing less than 3 pounds, we suggest pan searing the two exposed sides prior to roasting in the oven.

Picanha Roast

There are many ways to tackle this cut…One that works well is a reverse-sear. In either an oven or hot smoker set to 250° , bring the roast to 95-100° . Next, transfer, fat cap down, to a sauté pan over med-low heat and allow fat to render, basting as you go. Reduce heat and/or finish roast in oven/smoker if fat is getting too much color. For med-rare, take to 127-130° then rest for 25-30 minutes.

For maximum tenderness, slice thinly, opposite the direction of the meat fibers (against the grain).