Ingredients:

  • 1 (4-bone) Standing Rib Roast (approx. 9 lbs)
  • 3 tbsp Kosher Salt
  • 2 tbsp Coarsely Ground Black Pepper
  • 1/2 cup Dijon Mustard
  • 6 cloves Garlic, minced
  • 2 tbsp Fresh Rosemary, finely chopped
  • 2 tbsp Fresh Thyme, finely chopped
  • 1/2 cup Unsalted Butter, softened

Instructions:

  1. Pat the roast completely dry with paper towels. Season aggressively with salt and pepper. For best results, dry brine uncovered in the fridge for 12–24 hours, or let sit at room temperature for 2 hours.
  2. In a small bowl, combine the softened butter, Dijon mustard, minced garlic, rosemary, and thyme to create the herb rub.
  3. Slather the mustard-herb mixture over the entire top and sides of the roast fat cap.
  4. Preheat oven to 250°F (120°C). Place the roast on a V-rack in a roasting pan, fat side up. Insert a digital thermometer into the thickest part of the meat.
  5. Roast until internal temperature reaches 120°F (49°C) for rare or 125°F (52°C) for medium-rare, typically 30–35 minutes per pound.
  6. Remove the roast and tent loosely with foil. Increase oven temperature to 500°F (260°C). Rest the roast for 20–30 minutes.
  7. Place the rested roast back in the 500°F oven for 6–10 minutes until the exterior is sizzling and deep brown. Carve and serve immediately.