re: Standing Rib Roast

I like this method generally but flip the sear and cook if you’re going to be using herbs like rosemary, thyme, etc. If you cook low and slow and then put it in at 550 or under a broiler to sear you’ll burn all the herbs if you cook long enough to to get a good sear (at least in my experience). If you wait to put the herbs on after the sear if you sear last they won’t have time to do their magic. I’ve found on a piece of meat this big the order of sear/cook doesn’t really matter.

Instead, salt and pepper it. I have two ovens, so I have one set to broil and one set to 250. I sear it it quickly under the broiler with just S&P. Remove then liberally put a herb compound butter on it. Then rest it for 30-45 mins. The butter will melt all over as it’s resting and leave the herb coating on it. Then stick a probe in the eye about an inch or so from the bones. Cook in the 250 oven until it hits 120 for my taste (medium rare). Remove and rest under slightly tinted foil for 20-30 mins in which time it’ll hit 130-135.

This is on a 5-7 rib roast. Resting times get shorter as the roast gets smaller.