Recipe...
Daddy Hern's
Honey Burgundy Prime Rib Roast

4 ribs of prime rib roast
(approx 6 lbs, trimmed of excess fat and tied)
3 Tbsp Extra Virgin Olive Oil
3 Tbsp minced garlic
3 Tbsp minced shallots
1 Tbsp finely chopped fresh thyme
3 Tbsp kosher salt
4 tsp freshly ground black pepper
1 cup - Daddy Hern's Honey Burgundy barbecue sauce

• Remove the meat from the refrigerator at least 1 hr, but not more than 2 hrs, prior to roasting to bring meat to room temperature.
• Preheat the oven to 450F degrees.
• In a small dish, stir together the olive oil, garlic, shallots, thyme, salt, black pepper, and the barbecue sauce until well mixed.
• Untie the roast and evenly spread the mixture on all sides.
• Place the roast back onto the bones and tie it up again with kitchen twine. Place roast, bone side down, in a heavy-duty roasting pan.
• Let cook undisturbed for 25 minutes.
• Reduce heat to 300F degrees and continue roasting for an additional 90 minutes.

Remove from the oven and let it sit covered with aluminum foil for about 20 minutes before carving

This recipe serves  6 to 8

• Use a liberal amount of Rod's Rub -- Original All Purpose Rub and massage into meat. Coat the entire shoulder, even the ends.
• When you are done rubbing, wrap the pork shoulder tightly in plastic wrap and refrigerate overnight.
• In the morning, remove the meat from the refrigerator and dust with Rod's Rub -- Original All Purpose Rub and then place it in a cold crock pot.
• Turn crock pot on low and cook for 10 to 12 hours.
• Drain fat and fluid off the bottom of the crock pot and then pull the pork apart with forks while adding additional Rod's Rub -- Original All Purpose Rub to taste.
• Put pulled pork back into crock pot and add Daddy Hern's BBQ sauce to taste.
• Prepare lettuce on plate then sprinkle with Balsamic Dressing to taste. Then add meat to lettuce as pictured.
• Garnish with Blue Cheese crumbles and Walnut pieces.

This recipe serves 4