Ingredients:

  • 1 (6-8 lb) Standing Rib Roast (3-4 bones), prime or high-choice grade
  • 3 tbsp Coarse Kosher salt
  • 2 tbsp Coarsely cracked black peppercorns
  • 1/2 cup Unsalted butter, softened (115g)
  • 8 cloves Garlic, minced into a paste
  • 2 tbsp Fresh rosemary, finely chopped
  • 2 tbsp Fresh thyme, finely chopped
  • 1 tbsp Prepared horseradish

Instructions:

  1. Pat the roast completely dry with paper towels. Season aggressively on all sides with kosher salt. Place the roast on a rack over a tray and refrigerate uncovered for at least 12 hours (up to 24) to dry-brine.
  2. Preheat your oven to 250°F (120°C). In a small bowl, mix the softened butter, minced garlic, rosemary, thyme, and horseradish. Slather the beef entirely with the garlic-herb butter compound.
  3. Insert a digital probe thermometer into the thickest part of the meat, ensuring it does not touch the bone. Roast until the internal temperature reaches 120°F (49°C) for medium-rare.
  4. Remove the roast from the oven and tent loosely with foil. Increase the oven temperature to 500°F (260°C).
  5. Once the oven reaches 500°F, place the roast back in for 6–10 minutes until the exterior is sizzling and mahogany-colored.
  6. Remove the roast and let it rest on a carving board for at least 30 minutes before slicing to allow juices to redistribute.