Ingredients:

  • 6 lbs Bone-In Rib Roast (3-rib section)
  • 3 Tbsp Kosher Salt (preferably coarse)
  • 1 Tbsp Black Pepper, freshly cracked
  • 4 Tbsp Unsalted Butter, softened
  • 2 Tbsp Fresh Rosemary, finely chopped
  • 1 Tbsp Fresh Thyme leaves
  • 4 cloves Garlic, minced
  • 1 Tbsp Dijon Mustard (optional)

Instructions:

  1. Dry Brine Preparation (Critical): Pat the rib roast completely dry. Generously season all exterior surfaces with the Kosher salt and freshly cracked pepper. Place the roast, uncovered, on a rack in the refrigerator for 12–24 hours.
  2. Temper the Roast: Remove the roast from the refrigerator 2–3 hours before cooking to allow it to reach room temperature. Preheat the oven to a low temperature (225°F / 107°C).
  3. Prepare the Herb Crust: In a small bowl, combine the softened butter, chopped rosemary, thyme, garlic, and optional Dijon mustard. Mix until uniform.
  4. Apply the Crust: Rub the herb butter mixture evenly over the entire exterior surface of the beef. Place the roast fat-side up on a V-rack inside the roasting pan.
  5. Initial Low Roast: Insert the probe thermometer into the thickest part of the roast, avoiding bone contact. Place the roast in the preheated 225°F (107°C) oven. Roast slowly until the internal temperature reaches 120°F (49°C) for medium-rare.
  6. First Rest and Oven Adjustment: Immediately remove the roast from the oven and transfer it, still on the rack, to a cutting board. Tent loosely with foil. Increase the oven temperature to 450°F (232°C).
  7. Final High Sear: Once the oven is fully preheated, return the roast (uncovered) to the hot oven for 8–15 minutes, or until the exterior forms a deep, golden-brown, crispy crust.
  8. The Mandatory Final Rest: Remove the roast from the oven. Rest, loosely tented, for a minimum of 30 minutes. The internal temperature will rise 5–10°F (3–5°C) during this time.
  9. Carve and Serve: Slice the roast against the grain into thick portions, serving immediately with desired sides.