Ingredients:

  • 9 lb Standing Rib Roast (3-4 bones)
  • 1/4 cup Coarse Grey Sea Salt or Redmond Real Salt
  • 2 lbs Pasture-Raised Turkey Thighs (Bone-in, Skin-on)
  • 0.5 lb Thick-Cut Pork Belly Strips
  • 0.5 cup Rendered Beef Tallow

Instructions:

  1. 24 hours before cooking, pat the rib roast and turkey thighs completely dry with paper towels.
  2. Liberally coat all surfaces of the meats with 1/4 cup of coarse sea salt to initiate the dry brine process.
  3. Place the salted meat on an elevated wire rack in a roasting pan and refrigerate uncovered for 24 hours to allow the surface to dry completely.
  4. Preheat your oven to 225°F (107°C). Remove meat from the refrigerator and let it sit at room temperature for 30 minutes.
  5. Lard the turkey thighs by laying the thick-cut pork belly strips across the skin side to provide supplemental fat during the slow roast.
  6. Insert a digital probe thermometer into the thickest part of the rib roast. Roast in the oven until the internal temperature reaches 115°F-120°F for a rare to medium-rare finish.
  7. Remove the meat from the oven and let it rest for at least 30 minutes. The internal temperature will continue to rise during this period.
  8. Heat a large cast iron skillet over high heat and melt the 1/2 cup of beef tallow. Sear the exterior of the roast and the turkey thighs for 2-3 minutes per side until a deep mahogany crust forms.