Ingredients:

  • 8 lb standing rib roast (3 or 4-bone)
  • 2 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 115g ghee or grass-fed butter
  • 10g fresh rosemary, minced
  • 8g fresh thyme leaves
  • 3g fresh sage, minced
  • 30g garlic, grated into paste
  • 5g Dijon mustard

Instructions:

  1. Pat the roast completely dry with paper towels. Season aggressively with kosher salt and black pepper on all sides. For best results, dry-brine uncovered in the refrigerator for 24 hours.
  2. Preheat your oven to 250°F (120°C). In a small bowl, combine the ghee, minced rosemary, thyme, sage, garlic paste, and Dijon mustard to create a compound herb rub.
  3. Slather the herb ghee mixture over the entire surface of the roast, ensuring even coverage over the fat cap.
  4. Place the roast on a rack in a heavy-duty roasting pan. Insert a digital meat thermometer into the thickest part of the meat, away from the bone.
  5. Roast until the internal temperature reaches 115°F (46°C) for rare or 125°F (52°C) for medium-rare. This typically takes 2 hours 30 minutes depending on the thickness.
  6. Remove the roast from the oven and tent loosely with foil. Increase oven temperature to 500°F (260°C).
  7. Once the oven is at temperature, return the roast for 6-10 minutes until the exterior is deep brown and crisp. Remove and rest for 30 minutes before carving.