Fennel and Chili Rubbed Bone-In Rib Roast


  • 5 pound bone-in rib roast 9 bone roast
  • As needed Basic Brine
  • As needed sea salt
  • 1/3 cup fennel seed toasted
  • 1 1/2 TBL red chile flakes toasted

Basic Brine

  • 3/4 cups sugar
  • 1 1/4 cups salt
  • 2 quarts water
  • 3 quarts ice

Fennel Tomato Salad

  • 2 fennel bulbs shaved
  • 1 pint Kumato grape tomatoes halved
  • To taste sea salt
  • To taste olive oil


  1. For the Basic Brine: In a large pot, dissolve the sugar, salt into the water over medium heat. Remove from the heat and pour over ice to cool completely. Submerge the bone-in rib roast in the brine for 24 hours.  
  2. Preheat the oven to 375°F. Remove the rib roast from the brine and pat dry all over. Season the rib roast all over with sea salt. In a spice grinder, pulse together the toasted fennel seeds and chili flakes. Rub the spice mixture over the roast, allowing the excess to fall off the roast.  
  3. Place the rib roast on a rack-lined sheet tray, rib side up and into the oven. Cook until the internal temperature reaches 135°F. Remove the roast from the oven and allow to carry over cook until the roast reaches 145°F – at least 20 minutes. While the roast is resting, pour off any excess rendered fat into a small bowl and reserve. 
  4. Raise the oven temperature to 500°F. Slice the ribs away from the loins and cut the rack into individual ribs. Toss the cut ribs in a bowl with the reserved, rendered pork fat. Place the ribs cut side up on a sheet tray and place back into the oven until the ribs are crispy. 

To serve: Slice the now boneless loin into 1 1/2-inch thick chops. Combine the ingredients for the Fennel Tomato Salad and season to taste. Place a small amount of salad on the plate, top with a boneless rib eye chop and a few crispy ribs to garnish.
Recipe courtesy of Chef Ashley Christensen, Raleigh, NC