Ingredients:

  • 1 whole bone-in Rib Roast (3 ribs), 6–7 lbs
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Unsalted Butter, softened
  • 3 Tbsp Kosher Salt
  • 1 ½ Tbsp Freshly Cracked Black Pepper
  • 6 large cloves Garlic, minced finely
  • 2 Tbsp Fresh Rosemary, finely chopped
  • 2 Tbsp Fresh Thyme leaves
  • 1 tsp Smoked Paprika

Instructions:

  1. Dry Brine the Roast: Pat the roast completely dry with paper towels. Season aggressively all over with 2 Tbsp of the Kosher Salt. Place uncovered on a rack in the fridge for 12–24 hours (or at least 2 hours if cooking immediately).
  2. Temper the Meat: About 2 hours before cooking, remove the roast from the refrigerator to allow it to reach room temperature.
  3. Prepare the Rub: In a small bowl, combine the remaining 1 Tbsp of Kosher Salt, pepper, minced garlic, rosemary, thyme, and olive oil. Mix until a thick paste forms.
  4. Apply the Crust: Slather the herb and garlic paste evenly over the entire surface of the roast.
  5. Pre-heat Oven (High Heat): Set the oven temperature to 450°F (232°C). Place the roast, fat side up, on a rack in the roasting pan.
  6. Initial Sear: Cook at 450°F (232°C) for 25–30 minutes until a deep brown crust forms.
  7. Reduce Heat and Insert Probe: Reduce the oven temperature immediately to 325°F (160°C). Insert the probe thermometer into the thickest part of the meat, avoiding any bone.
  8. Slow Roast: Continue cooking until the internal temperature reaches 125°F (52°C) for medium-rare (this stage takes approximately 1.5 – 2 hours).
  9. Remove and Tent: Once the target temperature is reached, immediately remove the roast from the oven. Transfer it to a cutting board and tent it loosely with foil.
  10. The Crucial Rest: Let the roast rest undisturbed for 30 minutes. This allows the juices to redistribute, ensuring maximum juiciness.
  11. Carve and Serve: Run a sharp knife along the bone line to separate the meat. Slice the roast to your desired thickness and serve immediately.