Ingredients:

  • 1 bone-in Standing Rib Roast (approx. 8 lbs)
  • 3 tbsp Coarse Kosher salt
  • 1/2 cup Unsalted butter, softened
  • 2 tbsp Extra virgin olive oil
  • 4 tbsp Fresh rosemary, finely minced
  • 3 tbsp Fresh thyme, finely minced
  • 6 cloves Garlic, grated
  • 2 tbsp Coarsely ground black pepper

Instructions:

  1. Pat the roast completely dry with paper towels. Rub the coarse salt evenly over all sides of the meat. Place on a rack over a sheet pan and refrigerate, uncovered, for 12 to 24 hours to dry brine.
  2. Two hours before cooking, remove the roast from the refrigerator to reach room temperature. Preheat the oven to 225°F (107°C).
  3. In a small mixing bowl, combine softened butter, olive oil, minced rosemary, thyme, garlic, and black pepper. Slather this herb butter mixture over the entire roast.
  4. Place the roast bone-side down on a V-rack in a roasting pan. Insert a digital leave-in probe thermometer into the thickest part of the meat.
  5. Roast at 225°F until the internal temperature reaches 120°F (49°C) for medium-rare, approximately 30 minutes per pound.
  6. Remove the roast from the oven and tent loosely with foil. Let it rest for 30 to 45 minutes. During this time, increase the oven temperature to 500°F (260°C).
  7. Remove the foil and return the roast to the oven for 6–10 minutes until the exterior is dark brown and sizzling.