Name: Anchovy-Rosemary-Crusted Prime Rib Roast with Blackberry Conserva
Yield: 6 servings
Ingredients: 1 3-bone prime rib roast (7–10 pounds), preferably dry-aged, chine bone removed, fat trimmed to ¼ inch thick, bones frenched; ⅓ cup Diamond Crystal or 3 tablespoons plus ½ teaspoon Morton kosher salt; 1 tablespoon freshly ground black pepper; 8 sprigs rosemary plus ½ cup rosemary leaves; ¾ cup oil-packed anchovies (from an 8-ounce jar); ¼ cup olive oil; 3 pints blackberries (about 6 cups); 1 cup sugar; ¼ teaspoon kosher salt; 2 tablespoons Champagne vinegar; 1 teaspoon freshly ground black pepper; Room-temperature butter, preferably European-style (for serving)

Dustin Aksland

At The Beatrice Inn in NYC they use high-powered convection fans to give the roast a crisp crust. But you can get similar results without the fancy equipment by cranking up the heat just before the roast is done.

Recipe notes