Ingredients:

  • 8 – 10 lbs Standing Rib Roast (Bone-in, 3-5 ribs)
  • 1/4 cup Kosher Salt (Coarse)
  • 2 Tbsp Freshly Cracked Black Pepper
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Dried Rosemary (crushed)
  • 1 tsp Dried Thyme
  • 1/2 cup Unsalted Butter (softened)
  • 3 cloves Fresh Garlic (minced)
  • 1 Tbsp Fresh Rosemary (chopped)

Instructions:

  1. Prepare the Roast (Dry Brine): Remove the roast from the refrigerator 4 hours prior to cooking. Pat the entire surface very dry with paper towels. Score the fat cap lightly if desired.
  2. Apply the Rub: Mix the kosher salt, pepper, garlic powder, dried rosemary, and thyme. Generously coat all sides of the roast, pressing the mixture firmly into the meat. Place the roast on the wire rack in the roasting pan and allow it to sit uncovered at room temperature for 2-4 hours to dry brine.
  3. Preheat the Oven (Low and Slow): Preheat the oven to a low temperature (120°C / 250°F).
  4. Slow Roast: Insert the probe thermometer into the center of the thickest part of the roast, avoiding the bone. Place the roast in the oven and cook until the internal temperature reaches 5°F (3°C) below your desired final doneness (e.g., 120°F / 49°C for Medium-Rare).
  5. Rest (Crucial Stage): Remove the roast from the oven. Tent loosely with foil and allow it to rest for 30–45 minutes. The carryover cooking will cease, and the temperature will slightly decrease.
  6. Preheat for Sear (High Heat): While the roast rests, increase the oven temperature to 260°C / 500°F (or highest setting).
  7. The Reverse-Sear: Remove the foil tent. Place the roast back into the blistering hot oven for 5–15 minutes, or until the exterior is deeply browned and crackling golden-brown. Watch closely to prevent burning.
  8. Final Rest and Serve: Remove the roast immediately and transfer to a cutting board. Allow it to rest uncovered for 10 minutes to allow the crust to set. Slice the roast against the grain, avoiding the bones, and serve immediately.