Ingredients:

  • 6 lbs Bone-in Beef Rib Roast (3–4 bones), room temperature
  • 3 Tbsp Kosher Salt (for optional dry brining)
  • 1 Tbsp Fresh Rosemary, finely chopped
  • 1 Tbsp Fresh Thyme, finely chopped
  • 6 large cloves Garlic, minced or pasted
  • 1 Tbsp Black Pepper, freshly ground
  • 2 Tbsp Olive Oil or Grapeseed Oil

Instructions:

  1. Prepare the Roast (Optional Dry Brine): 12–24 hours before cooking, pat the roast extremely dry. Season liberally with the brining salt, concentrating the salt on the fatty cap and exposed meat. Place uncovered, fat-side up, on a rack in the refrigerator.
  2. Temper and Preheat: Remove the roast from the refrigerator 2 hours before cooking to allow it to come to room temperature. Preheat the oven to 450°F (230°C).
  3. Create the Herb Crust: In a small bowl, combine the oil, minced garlic, chopped rosemary, thyme, and black pepper to form a thick paste.
  4. Apply Rub and Sear: Pat the roast dry again. Rub the herb paste evenly over the entire surface. Place the roast, fat-side up, on the rack in the roasting pan. Sear at 450°F (230°C) for 15–20 minutes until the crust is slightly darkened.
  5. Roast Low and Slow: Reduce the oven temperature to 325°F (160°C) without opening the door. Continue roasting, inserting a digital thermometer into the thickest part of the meat (avoiding bone).
  6. Monitor Internal Temperature: Roast until the internal temperature reaches 120°F (49°C) for a guaranteed medium-rare finish.
  7. Rest Crucially: Immediately remove the roast from the oven when the target temperature is reached. Transfer it to a cutting board, tent loosely with foil, and allow it to rest undisturbed for a minimum of 30–40 minutes.
  8. Slice and Serve: After resting, carve the roast against the grain. Collect the natural juices for serving alongside Yorkshire Pudding or Horseradish Cream Sauce.