Ingredients:

  • 1 Standing Rib Roast (3 bones, approx. 8 lbs)
  • 3 tbsp Kosher Salt
  • 2 tbsp Coarsely cracked black pepper
  • 4 tbsp Grass-fed ghee or softened butter
  • 4 cloves Garlic, minced
  • 1 tbsp Fresh rosemary, finely chopped
  • 1 tbsp Fresh thyme, finely chopped

Instructions:

  1. Pat the roast bone-dry with paper towels. Rub the kosher salt liberally over all sides of the meat.
  2. Place the meat on a wire rack over a roasting pan and refrigerate uncovered for 12 to 24 hours to dry the surface.
  3. Remove the roast from the refrigerator 2 hours before cooking to bring it to room temperature. Mix ghee, minced garlic, rosemary, thyme, and black pepper in a small bowl and rub over the roast.
  4. Preheat oven to 250°F (121°C). Insert a digital probe thermometer into the center of the roast and cook until the internal temperature reaches 120°F (49°C) for medium-rare.
  5. Remove from oven and tent with foil. Rest for at least 30-45 minutes. The temperature will rise to approx 130°F-135°F.
  6. Blast the roast in a 500°F (260°C) oven for 6-10 minutes until the exterior is dark brown and crisp.