Ingredients:

  • 7 lb bone-in standing rib roast
  • 3 tbsp Kosher salt
  • 2 tbsp coarsely cracked black pepper
  • 3 tbsp softened unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped

Instructions:

  1. Remove the 7 lb bone in standing rib roast from the fridge at least 2 hours before cooking.
  2. Pat the roast completely dry with paper towels. Rub the Kosher salt evenly over every surface of the meat.
  3. Place the meat on a roasting rack over a tray and leave it uncovered in the refrigerator for 12–24 hours to dry brine.
  4. Preheat your oven to 225°F (107°C). If using convection, set to 200°F.
  5. In a small bowl, combine the softened butter, minced garlic, cracked black pepper, rosemary, and thyme. Slather this herb butter mixture over the entire roast.
  6. Place the roast on a rack in the roasting pan, fat side up.
  7. Insert a digital leave-in meat thermometer probe into the thickest part of the roast, ensuring it does not touch the bone.
  8. Place the roast in the oven and cook until the internal temperature reaches 120°F for medium rare.
  9. Remove the roast from the oven and let it rest for at least 30 minutes before the final high-heat sear or carving.
  10. Transfer the roast to a cutting board and tent it loosely with foil.
  11. Crank the oven to 500°F and put the rested roast back in for 5 minutes until the exterior is brown and crackling. Slice across the grain and serve immediately.