Ingredients:

  • 1 (4–4.5 kg / 9–10 lb) Bone-in Beef Rib Roast (3 or 4 ribs)
  • Kosher Salt (or sea salt)
  • Freshly Ground Black Pepper
  • 3 Tbsp (45 ml) Olive Oil (extra virgin or regular)
  • 4 Tbsp (60 g) Unsalted Butter, softened to room temperature
  • 1 head Garlic, cloves peeled and minced finely (about 4 Tbsp / 60 g)
  • 3 Tbsp (45 ml) Fresh Rosemary, finely chopped
  • 2 Tbsp (30 ml) Fresh Thyme, leaves only
  • 1 Tbsp (15 ml) Dried Oregano
  • 2 tsp (10 g) Smoked Paprika (optional)
  • 2 tsp (10 g) Kosher Salt
  • 1 tsp (5 g) Black Pepper

Instructions:

  1. Pat Dry: Remove the roast from its packaging and pat the entire surface thoroughly dry with paper towels.
  2. Initial Seasoning: Generously season the entire surface, including the bone ends, with Kosher salt and pepper. Place the roast, uncovered, on a rack in the refrigerator for at least 4 hours (ideally overnight) to dry age for a better crust.
  3. Temper: Remove the roast from the fridge one hour before cooking to allow it to come to room temperature.
  4. Prepare the Herb Crust: In a small bowl, combine the olive oil, softened butter, minced garlic, rosemary, thyme, oregano, paprika, salt, and pepper until a thick paste forms.
  5. Apply Crust: Evenly spread the herb paste over the entire surface of the roast, ensuring the fat cap is fully coated.
  6. Low-and-Slow Roasting Phase: Preheat your oven to a low temperature: 135°C (275°F). Set the roast, fat-side up, on the rack inside the roasting pan.
  7. Insert Thermometer: Insert an instant-read meat thermometer into the deepest, thickest part of the roast, avoiding the bone.
  8. Roast Slow: Cook until the internal temperature reaches 49–50°C (120–122°F) for Medium-Rare. This typically takes 2–3 hours.
  9. The Critical Rest: Once the target temperature is reached, immediately remove the roast and transfer it to a separate cutting board. Tent the roast loosely with aluminium foil. Rest for a minimum of 30 minutes.
  10. The High-Heat Sear: Increase the oven temperature to 260°C (500°F). Remove the foil and place the roast back into the hot oven for 8–15 minutes, or until the herb crust is dark, deeply browned, and crisp. Watch carefully to prevent burning.
  11. Final Rest and Carving: Let the roast rest for a final 10 minutes. Slice the strings holding the bones, remove the bones, and slice the roast against the grain into thick, generous portions. Serve immediately.