Ingredients:

  • 1 (3-bone) Standing Rib Roast (approx. 7.5 lbs)
  • 3 tbsp Coarse Kosher salt
  • 1/2 cup Unsalted butter, softened
  • 4 cloves Garlic, minced
  • 2 tbsp Fresh rosemary, finely chopped
  • 2 tbsp Fresh thyme, finely chopped
  • 1 tbsp Coarsely cracked black pepper
  • 1 tsp Smoked paprika

Instructions:

  1. Twenty-four hours before cooking, pat the rib roast completely dry with paper towels. Rub the coarse Kosher salt over every surface of the meat.
  2. Place the roast on a wire rack set inside a large roasting pan. Refrigerate uncovered for 24 hours to dry-brine, which ensures a superior crust.
  3. Two hours before cooking, remove the roast from the refrigerator to take the chill off.
  4. In a small mixing bowl, combine the softened butter, minced garlic, rosemary, thyme, cracked black pepper, and smoked paprika. Slather the compound butter over the entire roast, excluding the bones.
  5. Preheat your oven to 225°F (107°C). Insert a digital meat thermometer into the thickest part of the meat, ensuring it does not touch the bone.
  6. Roast the meat until the internal temperature reaches 115°F (46°C) for rare or 120°F (49°C) for medium-rare. This typically takes approximately 3 hours.
  7. Remove the roast from the oven and let it rest for at least 30 minutes before the final high-heat sear or carving.