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1 standing rib roast (5–6 lbs, bone-in preferred)

2 tbsp kosher salt

1 tbsp black pepper

6–8 garlic cloves, minced

2 tbsp fresh rosemary, chopped

2 tbsp fresh thyme, chopped

1/4 cup olive oil or softened butter

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1. Let the roast sit at room temperature for 1–2 hours. Pat it dry thoroughly.

2. Mix garlic, rosemary, thyme, salt, pepper, and oil/butter into a paste. Rub generously over the roast.

3. Optional: Sear all sides of the roast in a hot pan, 2–3 minutes per side.

4. Place roast on a rack inside a pan, fat side up. Roast at 225°F until internal temp reaches desired doneness (e.g. 130°F for medium-rare).

5. Remove from oven and tent with foil. Let rest 30 minutes before slicing and serving.

Use a meat thermometer for accurate doneness.

Don’t skip the resting time; it’s crucial for juicy meat.

Try adding horseradish or Dijon mustard to the rub for variation.