Ingredients:

  • 1 (3-4 bone) standing rib roast (approx. 8 lbs)
  • 3 tbsp Kosher salt
  • 1/4 cup Dijon mustard
  • 2 tbsp freshly cracked black pepper
  • 3 tbsp finely minced fresh rosemary and thyme
  • 6 cloves garlic, minced into a paste
  • 1 tbsp prepared horseradish

Instructions:

  1. At least 12 hours before cooking, salt the roast liberally on all sides and place it on a roasting rack uncovered in the refrigerator to dry-brine.
  2. Remove the roast from the refrigerator and pat the surface dry with paper towels.
  3. In a small bowl, combine the Dijon mustard, black pepper, rosemary, thyme, garlic paste, and horseradish to create the rub.
  4. Slather the mustard rub mixture evenly over the entire surface of the roast.
  5. Preheat your oven to 225°F (107°C). Place the roast in the oven and cook until a digital leave-in thermometer registers an internal temperature of 120°F (49°C) for medium-rare.
  6. Remove the roast from the oven and let it rest for 30 to 60 minutes. Meanwhile, crank the oven temperature to 500°F (260°C).
  7. Return the rested roast to the 500°F oven for 6-10 minutes until the exterior forms a dark, mahogany-colored crust. Carve and serve immediately.