Ingredients:

  • 1 (3-4 rib) Bone-in Rib Roast, approximately 7–8 lbs (3.2 – 3.6 kg), tied
  • 3 Tbsp (45g) Coarse Kosher Salt, plus extra for dry brining
  • 6 Tbsp (90g) Unsalted Butter, softened
  • 4 cloves (20g) Garlic, finely minced or pressed
  • 2 Tbsp (30ml) Extra Virgin Olive Oil
  • 2 Tbsp (30ml) Fresh Rosemary, finely chopped
  • 1 Tbsp (15ml) Fresh Thyme Leaves, stripped from the stem
  • 1 Tbsp (15ml) Black Pepper, freshly cracked
  • 1/2 Tsp (2.5ml) Smoked Paprika (Optional)

Instructions:

  1. Prepare the Roast: Pat the rib roast bone-side down on a rack in a roasting pan. Ensure the roast is completely dry.
  2. Dry Brine (Mandatory): Generously sprinkle the entire surface (excluding the bone area) with Kosher salt. Place uncovered in the refrigerator for at least 1 hour, ideally overnight (up to 24 hours).
  3. Bring to Temperature: Remove the roast from the fridge at least 2 hours before cooking. Allow it to come to room temperature.
  4. Preheat Oven (Low): Preheat your oven to 250°F (120°C).
  5. Make the Herb Crust: In a small bowl, combine the softened butter, olive oil, minced garlic, rosemary, thyme, pepper, and paprika. Mix thoroughly into a coarse paste.
  6. Apply the Rub: Pat the roast completely dry again. Generously slather the herb crust mixture over all sides of the meat, avoiding the bone side.
  7. Insert Thermometer: Insert the probe of your meat thermometer into the deepest part of the roast, avoiding bone and fat pockets.
  8. Initial Cook (Low Roast): Place the roast in the preheated 250°F (120°C) oven. Cook until the internal temperature is approximately 10°F (5°C) below your target final temperature (e.g., 120°F for Medium-Rare).
  9. First Rest (Crucial): Once the initial temperature is reached (approx. 2.5–4 hours), remove the roast from the oven and transfer it to a carving board. Tent loosely with foil. Increase the oven temperature to 500°F (260°C). Rest for 30 minutes.
  10. The High Sear: Once the oven reaches 500°F (260°C), return the rested roast (still on the rack) to the oven.
  11. Crisp the Crust: Sear for 6 to 12 minutes, watching carefully until the final internal temperature is achieved (130°F for Medium-Rare).
  12. Carve and Serve: Remove the butcher's twine, slice the meat away from the bones, and carve into thick slices. Serve immediately with desired accompaniments.