Long Meadow Ranch Prime Rib Chops (serves 8)

•½ cup olive oil, preferably LMR Napa Cuvee
•¼ cup red wine vinegar
•4 large shallots (6 ounces), coarsely chopped
•8 large garlic cloves, coarsely chopped
•1/3 cup sprigs tender fresh rosemary, coarsely chopped
•¼ cup springs tender fresh thyme
•1/3 cup chopped sage leaves
•¼ cup black peppercorns, crushed with bottom of a heavy skillet
•½ cup sea salt, or kosher salt
•4 (2 ½-inch-thick) bone-in rib-eye steaks (about 2 ¼ pound each; preferably prime, dry aged) at room temperature 30 minutes
•½ stick (¼ cup) unsalted butter, softened
•2 (2- by 1- by 1-inch) hickory wood chunks or chips soaked in water 2 hours and drained
•2 cups softened butter

Either have your butcher cut out the 4 chops from the prime rib, or do it yourself, it is pretty easy to do. Rib eye steaks are the Prime Rib, minus the bones…we need the bones attached. Use the best, organic, grass-fed, dry aged beef you can find. It is expensive, but worth it. LMR ships…

Sauté the shallots in the olive oil until soft, add the peppercorns, garlic and herbs, and sauté until the garlic is fragrant. Add the vinegar and cook 30 seconds more. Remove from stove and cool completely.

Salt and pepper the chops making sure to press it into the meat. Place the chops in a large roasting pan and pour the cooled marinade over the chops. Let stand an hour in the marinade.

Start the grill. Use a charcoal grill and start it with a chimney. When coals are hot add the soaked chips. When grill is hot and you put your hand over the fire for no more than 4 or 5 seconds, you are ready. Pre-heat your oven at 300 degrees. Grill the ribs over direct heat until a dark crust forms 7 to 9 minutes per side.

Remove from grill, place in a roasting pan, smear butter all over top of chop and bake. When internal temperature reaches 120 degrees, about 25 min., turn off oven leaving the chops in for another 30 minutes or so until temp reaches 135 for medrare. Let meat rest 15 minutes. Slice meat parallel to the rib…8 pieces per chop.