Ingredients:

  • 1 bone-in Prime Rib Roast (4 bones, approx. 9 lbs)
  • 3 tbsp Coarse Kosher Salt
  • 2 tbsp Black Peppercorns, cracked
  • 6 cloves Garlic, minced
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Fresh Rosemary, chopped
  • 1 tbsp Fresh Thyme, chopped
  • 1 lb Dry Black-Eyed Peas, soaked overnight
  • 2 bunches Collard Greens, stemmed and chopped
  • 4 slices Thick-cut Bacon, diced
  • 1 large Onion, finely diced
  • 2 cups Chicken Bone Broth
  • 1 tbsp Apple Cider Vinegar

Instructions:

  1. Pat the prime rib roast completely dry. Rub the entire surface with kosher salt and tie between the bones with kitchen twine. Place on a wire rack over a baking sheet and refrigerate uncovered for 12 to 24 hours.
  2. Preheat oven to 225°F (107°C). Combine garlic, cracked peppercorns, rosemary, thyme, and olive oil into a paste. Slather the paste over the roast.
  3. Insert a meat thermometer into the thickest part of the roast. Place in the oven and roast until the internal temperature reaches 120°F (49°C) for medium-rare, approximately 3 to 3.5 hours.
  4. Remove the roast from the oven and tent loosely with foil. Increase oven temperature to 500°F (260°C).
  5. While the oven heats, cook the sides: In a Dutch oven, sauté diced bacon until crispy. Add diced onion and cook until translucent. Stir in the soaked black-eyed peas, chopped collard greens, and chicken bone broth. Simmer for 20-30 minutes.
  6. Place the roast back into the 500°F oven for 6–10 minutes until the exterior is dark brown and crispy. Remove and let rest for 30 minutes before carving.
  7. Finish the sides by stirring in apple cider vinegar. Serve slices of prime rib alongside the peas and greens.