Ingredients:

  • 1 (5-7 lb) standing rib roast, bone-in
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons fresh rosemary, chopped
  • 2 teaspoons fresh thyme, chopped

Instructions:

  1. Remove rib roast from the fridge and allow it to come to room temperature (about 1 hour). Preheat the oven to 450°F (230°C).
  2. In a small bowl, combine minced garlic, olive oil, salt, pepper, rosemary, and thyme. Rub the seasoning mixture all over the roast, ensuring to get into any crevices.
  3. Place the rib roast, bone-side down, on a rack in a roasting pan. Roast in the preheated oven for 15 minutes to form a crust.
  4. Reduce the oven temperature to 325°F (165°C) and continue roasting for approximately 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare.
  5. Remove the roast from the oven and cover it loosely with aluminium foil. Let it rest for at least 20-30 minutes before carving.
  6. Slice the rib roast against the grain with a sharp knife. Serve with gravy, Yorkshire puddings, or simply au naturel!