Prime Rib with Sour Cherry Conserva Truffle and Chocolate

Ingredients

• One 14-pound 50-day dry-aged prime rib roast, rib bones frenched (see Note)
• Kosher salt
• Pepper
• 2 bunches of long rosemary sprigs
• 1 pound sour cherries, pitted
• 1/2 cup sugar
• Softened beurre de baratte or other European-style butter, finely grated bitter chocolate (80%) and shaved summer truffle, such as Périgord, for serving

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Recipe Notes 

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