Ingredients:

  • Bone-in Rib Roast (3 Ribs, 3.4-3.6 kg / 7.5-8 lb)
  • 60 g Coarse Sea Salt
  • 30 ml Freshly Ground Black Pepper (2 Tbsp)
  • 30 ml Olive Oil or Vegetable Oil (2 Tbsp)
  • Fresh Rosemary, finely chopped (30 ml / 2 Tbsp)
  • Fresh Thyme, finely chopped (15 ml / 1 Tbsp)
  • 4 cloves Garlic, minced finely (or 2 tsp garlic powder)
  • 30 ml Dijon Mustard (2 Tbsp, optional binder)

Instructions:

  1. Prep and Seasoning: Take the Bone-in Rib Roast out of the fridge at least 2 hours before cooking. Pat it aggressively dry with paper towels. Score the fatty cap lightly in a diamond pattern, avoiding the muscle meat.
  2. Apply the Base Seasoning: Rub the entire surface with the coarse sea salt and freshly ground black pepper.
  3. Chill (Crucial Step): Place the seasoned roast, uncovered, on a rack in the fridge for a minimum of 2 hours (or overnight). This air-dries the exterior, promising a sensational crust.
  4. Preheat the Oven: Position the rack in the lower third of the oven. Preheat the oven to 240°C / 475°F.
  5. Apply the Herb Crust: In a small bowl, combine the chopped rosemary, thyme, minced garlic, and Dijon mustard (if using). Rub this herb mixture evenly over the top and sides of the meat, avoiding the fat cap.
  6. Insert Thermometer: Insert a digital meat thermometer probe into the deepest part of the beef, ensuring it is not touching bone.
  7. High-Heat Start: Place the seasoned roast, fat-side up, on a roasting rack in a pan. Roast at 240°C / 475°F for exactly 15 minutes.
  8. Low-Heat Finish: Without opening the door, immediately reduce the oven temperature to 150°C / 300°F. Continue roasting, checking the temperature after 1 hour 15 minutes total cooking time.
  9. Monitor and Remove: Remove the roast when the internal temperature reads 54°C / 130°F for Medium-Rare (the total temperature will rise to 60°C / 140°F after resting).
  10. The Sacred Rest: Immediately transfer the roast to a clean cutting board. Tent the roast loosely with foil and rest for an absolute minimum of 30 minutes. Do not skip this step.
  11. Carve and Serve: Remove any twine. Separate the meat from the chined bones and slice the meat against the grain into 1/2-inch thick slices. Serve immediately with pan juices and traditional accompaniments.