Season in Advance

The day before roasting, generously season the rib roast all over with kosher or sea salt and freshly cracked black pepper.

Place the roast uncovered in the fridge for at least 12 to 24 hours. This dry-brining step helps develop deep flavor and a beautiful crust.

Bring to Room Temperature

Remove the roast from the fridge and let it sit at room temperature for 2 hours before cooking. This helps ensure even roasting.

Preheat the Oven

Set your oven to 250°F (120°C). Position the oven rack in the lower third of the oven.

Prep the Roasting Pan

Spray a roasting pan with non-stick spray.

Place the rib roast fat-cap side up on a v-rack inside the pan. This allows the heat to circulate and the fat to baste the meat as it cooks.

Slow Roast

Roast until an instant-read thermometer inserted into the thickest part of the roast (not touching the bone) reaches your desired doneness:

• 120–125°F for rare

• 128–130°F for medium-rare

• 132–135°F for medium to medium-well

This typically takes about 3–4 hours, depending on the size of the roast.

Rest and Preheat for Searing

Remove the roast from the oven and tent loosely with foil. Let it rest for 30 minutes—this helps the juices redistribute.

Meanwhile, increase the oven temperature to 500°F (260°C).

Sear for Crust

Once the oven is hot, uncover the roast and return it to the oven for 5–10 minutes, until the outside develops a golden-brown crust.

Final Rest

Remove from the oven and let rest another 30 minutes before slicing. This final rest ensures juicy, tender slices.