Ingredients:

  • 1 (4-rib) Standing Beef Rib Roast, bone-in (approx. 6–7 lbs / 2.7–3.2 kg), chined
  • 3 Tbsp (45 ml) Olive Oil (or clarified butter/ghee)
  • 1/4 cup (60 g) Coarse Kosher Salt or Maldon Sea Salt flakes
  • 2 Tbsp (30 g) Freshly Cracked Black Pepper
  • 1 Tbsp (15 g) Dried Thyme
  • 1 Tbsp (15 g) Dried Rosemary
  • 6 cloves (approx. 30 g) Garlic, finely minced or pressed

Instructions:

  1. Prep the Meat and Rub: Pat the entire Standing Rib Roast aggressively dry with paper towels. Ensure the fat cap is scored. In a small bowl, combine the salt, pepper, thyme, rosemary, and minced garlic. Stir in the olive oil until a thick paste forms. Rub the crust mixture aggressively and evenly over all surfaces of the roast.
  2. Dry Brine and Temper: Place the roast uncovered on a rack in a roasting pan and refrigerate for a minimum of 12 hours, preferably 24 hours. Two hours before cooking, remove the roast from the refrigerator and let it sit at room temperature to temper.
  3. Preheat Oven and Insert Probe: Preheat your oven to a low temperature: 250°F (120°C). Insert a high-quality meat thermometer probe into the thickest part of the roast, avoiding the bone.
  4. Low Roast: Place the roast in the oven and cook until it reaches 10°F (5°C) below your target internal temperature (e.g., 120°F / 49°C for medium-rare). This typically takes 3 to 4.5 hours.
  5. Remove and Long Rest (Crucial): Remove the roast from the oven and transfer it to a clean cutting board. Tent it loosely with foil. Let it rest for a full 30 to 45 minutes. This step allows the carryover heat to raise the temperature and juices to redistribute.
  6. Crank Heat and Sear: While the meat is resting, increase the oven temperature to 500°F (260°C). Remove the foil and place the roast back into the blistering hot oven for 6 to 10 minutes until a deep, golden-brown, crispy crust is achieved. Watch closely to prevent burning.
  7. Final Check and Short Rest: Remove the roast immediately once the crust is formed. The internal temperature should now be at your desired final doneness (e.g., 130°F / 54°C). Let the roast rest another 5 minutes after searing.
  8. Carve and Serve: Remove the butcher's twine and set the bones aside. Carve the meat against the grain into thick slices (about 1/2 inch / 1.25 cm). Serve immediately with traditional accompaniments like Yorkshire puddings and horseradish sauce.