Ingredients:

  • 1 (3-bone) Standing Rib Roast (approx. 6.5 lbs)
  • 2 tbsp Kosher Salt
  • 1 tbsp Coarsely cracked black pepper
  • 1/2 cup Unsalted butter, softened
  • 6 cloves Garlic, minced
  • 1 tbsp Fresh rosemary, finely chopped
  • 1 tbsp Fresh thyme, finely chopped
  • 1 tsp Smoked paprika

Instructions:

  1. Pat the roast completely dry with paper towels. Generously coat all sides with Kosher salt. Place the roast on a wire rack over a baking sheet and refrigerate uncovered for 12–24 hours (Dry Brine).
  2. Remove the roast from the fridge 2 hours before cooking to take the chill off. Preheat oven to 250°F (120°C).
  3. In a small bowl, mix the softened butter, minced garlic, rosemary, thyme, paprika, and black pepper. Slather the compound butter over the top and sides of the meat.
  4. Insert a digital probe thermometer into the thickest part of the meat, ensuring it does not touch the bone. Place the roast in a roasting pan with a V-rack.
  5. Roast in the oven until the internal temperature reaches 120°F (49°C) for medium-rare, which takes approximately 18-20 minutes per pound.
  6. Remove the roast from the oven and tent loosely with foil. Let it rest for 30–45 minutes. The internal temperature will rise to 130°F–135°F during this time.
  7. While resting, preheat the oven to 500°F (260°C). Place the rested roast back in the oven for 6–10 minutes until the exterior is deeply browned and sizzling. Carve and serve immediately.