Ingredients:

  • 1 (5–7 lb) Standing Rib Roast, bone-in
  • 3 Tablespoons Olive Oil or Beef Tallow
  • 3 Tablespoons Coarse Kosher Salt
  • 1 Tablespoon Freshly Ground Black Pepper
  • 6 large cloves Garlic, minced very finely
  • 2 Tablespoons Fresh Rosemary, finely chopped
  • 1 Tablespoon Fresh Thyme Leaves
  • 2 Tablespoons Dijon Mustard (Optional)

Instructions:

  1. Temper and Trim: Pat the roast bone-dry with paper towels. Remove any excess silver skin. Allow the roast to sit at room temperature for 1–2 hours before seasoning.
  2. Dry Brine: Rub the roast aggressively on all sides with a mixture of kosher salt and black pepper. Place the roast uncovered on a wire rack set inside a roasting pan and refrigerate for a minimum of 12 hours, up to 24 hours.
  3. Prepare the Herb Rub: Combine the minced garlic, chopped rosemary, thyme, and Dijon mustard (if using) into a thick paste.
  4. Set Up for Low Roast: Preheat the oven to 250°F (120°C). Remove the roast from the fridge 1 hour prior to cooking. Gently wipe off excess surface salt and rub the herb mixture evenly over the entire exterior.
  5. Slow Cook Phase: Insert a reliable probe thermometer into the thickest part of the meat, avoiding bone. Roast until the internal temperature is 15–20°F (8–11°C) below your final target doneness (e.g., pull at 115°F for Medium-Rare).
  6. Rest Partially: Remove the roast from the oven, tent very loosely with foil, and let it rest for a mandatory minimum of 30 minutes. The internal temperature will rise slightly during this carryover cooking time.
  7. High Heat Sear: Increase the oven temperature sharply to 450°F–500°F (232°C–260°C). Return the roast to the oven, uncovered, for 12–18 minutes until a deep, dark mahogany crust has formed.
  8. Final Check and Serve: Remove the roast when the internal temperature hits your exact target (e.g., 130°F/54°C for MR). Let rest again for 10 minutes before carving thinly against the grain.