Ingredients:

  • 2 tablespoons (30g) kosher salt
  • 1 tablespoon (15g) freshly cracked black pepper
  • 2 teaspoons (10g) garlic powder
  • 2 teaspoons (10g) onion powder
  • 2 teaspoons (10g) dried thyme
  • 1 tablespoon (15g) fresh rosemary, chopped
  • 5-6 lb (2.25-2.75 kg) bone-in rib roast, trimmed
  • 2 tablespoons (30ml) olive oil
  • 4 tablespoons (60g) unsalted butter
  • 4 cloves garlic, smashed
  • 2 sprigs fresh thyme

Instructions:

  1. In a small bowl, combine salt, pepper, garlic powder, onion powder, thyme, and rosemary.
  2. Rub the mixture all over the rib roast and chill in the fridge for at least 30 minutes or overnight.
  3. Preheat your oven to 225°F (107°C).
  4. Place the rib roast on a wire rack over a baking sheet and roast until the internal temperature reaches 120°F (49°C).
  5. Remove from oven, tent with foil, and let it rest for 30 minutes.
  6. Preheat a cast-iron skillet over high heat, add olive oil, and sear the meat until all sides are browned.
  7. In the last minute of searing, add butter, garlic, and thyme to the pan; baste the roast.
  8. Let the roast rest for 10-15 minutes before slicing and serve against the grain.