Ingredients:

  • 8 lb standing rib roast (3 to 4 bones, bone-in, fat cap intact)
  • 3 tbsp Kosher salt
  • 2 tbsp coarsely cracked black pepper
  • 0.5 cup unsalted butter, softened
  • 6 cloves garlic, minced into a paste
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 1 tbsp Dijon mustard

Instructions:

  1. Pat the roast completely dry with paper towels. Generously coat every surface with kosher salt.
  2. Rub the 2 tbsp coarsely cracked black pepper all over the beef.
  3. Tie the meat between the bones with butcher’s twine to ensure a uniform cylindrical shape.
  4. Place the roast on a wire rack over a sheet pan and refrigerate uncovered for 24 hours to dry-brine.
  5. Two hours before roasting, remove the meat from the refrigerator to take the chill off.
  6. In a small bowl, combine softened butter, minced garlic, rosemary, thyme, mustard, and cracked pepper to create a compound butter.
  7. Slather the herb compound butter evenly over the entire surface of the roast.
  8. Insert a digital leave-in thermometer into the thickest part of the roast and cook at a low temperature (approx 225°F/107°C) until the internal temperature reaches 120°F (49°C) for medium-rare.
  9. Remove from oven and rest for at least 30 minutes. Perform a final high-heat blast at 500°F (260°C) for 6-10 minutes until a dark crust forms before carving.