What you'll need:
(7-pound) beef standing rib roast (3 bones),
Borsari Seasoned Salt
4 tablespoons of butter
2 bunches of Swiss Chard chopped
4 Yukon Gold Potatoes peeled, cubed and boiled until fork tender
2 tablespoons of Avocado oil
What to do:
24 -96 hours before you want to cook cut cross hatch into fat of rib roast (careful not to cut into the meat), rub with Seasoned Salt, and let sit uncovered in the refrigerator.
Day of cooking
Preheat oven to 250 degrees.
Place prime rib in a V rack roasting pan, fat side up and smear with butter.
Sprinkle Seasoned Salt over rib to cover.
Roast until meat registers 115 degrees for rare, 120 degrees for medium-rare, or 125 degrees for medium, 3 to 3½ hours.
Transfer roast to carving board, tent loosely with aluminum foil, and let rest for about 1 hour.
For the Swiss chard and potatoes:
Heat the avocado oil in a medium skillet.
Sauté the Swiss chart until wilted.
Add the potatoes and mash to potatoes gently with a fork.
Serve with a drizzle of olive oil and season with salt.