Ingredients:

  • 1 (3-bone) Standing Rib Roast, approximately 7–8 lbs
  • 3 tbsp Kosher Salt
  • 2 tbsp Coarsely Ground Black Pepper
  • 1 cup Unsalted Butter, softened
  • 6 cloves Garlic, minced
  • 2 tbsp Fresh Rosemary, finely chopped
  • 2 tbsp Fresh Thyme, finely chopped
  • 1 tbsp Prepared Horseradish

Instructions:

  1. Pat the roast dry with paper towels. Rub the entire surface with kosher salt and black pepper. Place on a rack over a tray and refrigerate uncovered for 12–24 hours for a dry brine.
  2. Remove the roast from the refrigerator 2 hours before cooking to temper the meat, ensuring even cooking.
  3. In a small mixing bowl, combine softened butter, minced garlic, rosemary, thyme, and horseradish. Slather the compound butter over the top and sides of the roast.
  4. Preheat your oven to 250°F (120°C). Place the roast bone-side down on a wire rack in a heavy-duty roasting pan.
  5. Insert a digital probe thermometer into the thickest part of the meat. Roast until the internal temperature reaches 120°F (49°C) for medium-rare.
  6. Remove the roast from the oven and tent loosely with foil. Let it rest for 30–45 minutes; the temperature will rise to 130°F–135°F via carryover cooking.
  7. While the meat rests, preheat the oven to 500°F (260°C). Return the rested roast to the oven for 6–10 minutes until the exterior is deeply browned and sizzling.
  8. Carve the roast against the grain and serve immediately.