Ingredients:

  • 9 lb standing rib roast (4 bones)
  • 2 tablespoons Kosher salt
  • 1 cup unsalted butter, softened
  • 6 cloves fresh garlic, minced
  • 3 tablespoons fresh rosemary and thyme, finely chopped
  • 1 tablespoon black pepper, freshly cracked
  • 1 tablespoon Dijon mustard

Instructions:

  1. Dry Brine: Rub the 2 tablespoons Kosher salt all over the 9 lb standing rib roast. Note: This draws out moisture and allows the salt to be reabsorbed deep into the tissues.
  2. Refrigerate: Place the meat on a rack over a tray, uncovered, in the fridge for 24 hours. Wait until the surface looks dark and dry.
  3. Tempering: Remove the roast from the fridge 2 hours before cooking. Note: This brings the internal temperature up so the center doesn't stay cold while the outside overcooks.
  4. Prepare Rub: Mix the 1 cup softened butter, 6 minced garlic cloves, 3 tablespoons herbs, 1 tablespoon pepper, and 1 tablespoon Dijon mustard.
  5. Apply Crust: Pat the roast dry one last time, then slather the butter mixture over the entire top and sides. Smell the punch of garlic and fresh herbs.
  6. Initial Blast: Preheat your oven to 450°F (230°C). Roast for 20 minutes until the butter is sizzling and starting to brown.
  7. The Slow Roast: Lower the oven temperature to 325°F (160°C). Continue roasting for about 2 to 3 hours.
  8. Temperature Check: Use a digital thermometer to pull the roast at 120°F for medium rare. The aroma will be deeply savory and heavy.
  9. The Rest: Move the roast to a cutting board and tent loosely with foil. Let it rest for 30 minutes. Wait until the juices have redistributed.
  10. Carve: Slice against the grain into thick portions. The center should be a uniform, velvety pink.