Ingredients:

  • 1 standing bone-in rib roast (approx. 5 lb / 2.3 kg), frenched or un-frenched
  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (30 g) kosher salt
  • 2 tsp (4 g) freshly ground black pepper
  • 1 tbsp (15 g) Dijon mustard (optional)
  • 4 cloves garlic, minced (approx. 12–16 g)
  • 2 tbsp (8–10 g) fresh rosemary, finely chopped
  • 2 tbsp (8–10 g) fresh thyme leaves, chopped
  • 2 tbsp (28 g) unsalted butter, softened (optional, for finishing)
  • 1 medium yellow onion, quartered
  • 2 carrots, halved lengthwise
  • 2 celery stalks, roughly chopped
  • 1 cup (240 ml) low-sodium beef stock
  • 1/2 cup (120 ml) dry red wine or extra stock (optional)
  • 1 tbsp (14 g) unsalted butter, for finishing pan sauce (optional)
  • Salt and pepper, to taste (for the sauce)

Instructions:

  1. Optional dry-brine overnight: pat roast dry and generously salt all over (see salt note). Place on a rack in the fridge, uncovered, 12–24 hours to improve flavor and browning.
  2. Bring roast to room temperature: remove from fridge 1–2 hours before cooking and pat dry again. Preheat oven for the reverse-sear method.
  3. Preheat for reverse sear: set oven to 275°F (135°C) and position rack in the middle.
  4. Season and prepare roast: rub roast with olive oil and spread Dijon mustard if using. Combine pepper, garlic, rosemary, and thyme and press onto roast. Tie bones if loose.
  5. Low-temperature roast (the reverse step): place fat-side up on a rack in a roasting pan with vegetables beneath to catch drippings. Insert an instant-read thermometer into the thickest part (not touching bone). Roast at 275°F (135°C) until internal temp is about 10–15°F (6–9°C) below desired final temperature (approx. 20–25 minutes per lb). Target stopping temps before sear: rare 110°F (43°C); medium-rare 115°F (46°C); medium 120°F (49°C).
  6. High-heat sear (finish and crust): increase oven to 500°F (260°C) or transfer roast to a preheated very hot skillet (cast iron). Sear 10–15 minutes until deeply browned and internal temp reaches final target: rare 120–125°F (49–52°C); medium-rare 130–135°F (54–57°C); medium 140–145°F (60–63°C). Use thermometer and visual cues (deep mahogany crust).
  7. Rest: transfer roast to a cutting board, tent loosely with foil, and rest 20–25 minutes. Internal temperature will rise ~5–10°F while resting and juices will redistribute.
  8. Make pan sauce (while roast rests): place roasting pan over medium heat and sauté vegetables in pan drippings 2–3 minutes. Deglaze with red wine if using, scrape browned bits and reduce by half. Add beef stock and reduce to desired consistency (~5–10 minutes). Strain if desired, whisk in 1 tbsp butter, and season to taste.
  9. Carve and serve: slice between the bones into rib-eye steaks or carve parallel to bones; serve with au jus or horseradish sauce and enjoy immediately.