Ingredients:

  • 1 standing rib roast (approx. 4 bones, 10 lbs / 4.5 kg), bone-in and fat cap trimmed to 1/4 inch
  • 2 tbsp (30 g) Kosher salt
  • 1 tbsp (15 g) Coarsely ground black pepper
  • 1/2 cup (115 g) Unsalted butter, softened
  • 8 cloves garlic, minced
  • 2 tbsp (6 g) fresh rosemary, finely chopped
  • 2 tbsp (6 g) fresh thyme, finely chopped
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 tsp (2 g) smoked paprika

Instructions:

  1. Season the roast liberally with salt and pepper 24 hours before cooking. Leave it uncovered in the fridge on a wire rack to dry-brine.
  2. Two hours before roasting, remove the meat from the fridge to temper and reach room temperature.
  3. In a small mixing bowl, combine softened butter, minced garlic, rosemary, thyme, Worcestershire sauce, and smoked paprika into a paste.
  4. Pat the roast extremely dry with paper towels and slather the garlic herb butter over the top and sides of the meat.
  5. Preheat oven to 250°F (120°C). Place the roast bone-side down on a V-rack in a roasting pan.
  6. Roast until the internal temperature reaches 120°F (49°C) for medium-rare, roughly 30 minutes per pound.
  7. Remove the roast and tent loosely with foil. Increase oven temperature to 500°F (260°C).
  8. Return the roast to the hot oven for 6–10 minutes until the crust is deeply browned and sizzling.
  9. Allow the meat to rest extensively (at least 30 minutes) before carving to ensure moisture retention.