Holiday Rib Roast (Reverse Sear)

Ingredients

• 3 lb Bone‑in rib roast (USDA Prime or well‑marbled) (Leave the fat cap and bones intact)
• 2.5 tsp Coarse kosher salt (e.g., Diamond Kosher) (Approximately 3/4 tsp per pound of meat)
• 2 sprigs Fresh rosemary (for rub) (Finely chopped)
• 1 bunch Fresh thyme (Whole, for herb bed)
• 2 bunches Fresh rosemary (for herb bed) (Whole, for herb bed)
• 3 cloves Garlic cloves (for rub) (Finely chopped)
• 2 bulbs Garlic bulbs (for herb bed) (Halved lengthwise)
• 1 tablespoon Whole‑grain mustard (Heaping, good quality)
• 6 tablespoons Olive oil (extra‑virgin) (4 Tbsp for rub, 2 Tbsp for herb bed)
• 4 leaves Bay leaves (For herb bed)
• 1 peel Lemon peel (Zest only, no pith)

Instructions

1. Purchase a high‑quality rib roast

   Buy a bone‑in rib roast (about 3 lb) with good marbling; USDA Prime is ideal.

   Time: PT15M

2. Dry‑brine the roast

   Pat the roast dry with paper towels. Sprinkle coarse kosher salt evenly – about 2½ tsp total (≈3/4 tsp per pound). Place the roast on a wire rack set over a baking sheet, optionally tie the bones with kitchen twine for a uniform shape. Refrigerate uncovered for 12–48 hours.

   Time: PT15M

3. Bring to room temperature

   Remove the roast from the fridge 2–3 hours before cooking and let it sit on the counter uncovered.

   Time: PT15M

4. Prepare the herb bed

   On a large roasting tray, layer 2 bunches of rosemary, 1 bunch of thyme, the halved garlic bulbs, 4 bay leaves, and lemon zest. Drizzle with 2 Tbsp olive oil and toss lightly.

   Time: PT10M

5. Make the rub

   Finely chop the 2 sprigs rosemary and 3 garlic cloves. In a small bowl combine the chopped herbs, 1 Tbsp whole‑grain mustard, and 4 Tbsp olive oil. Mix into a paste.

   Time: PT5M

6. Preheat oven for low‑and‑slow roast

   Set the oven to 250 °F (120 °C) and allow it to preheat.

   Time: PT15M

   Temperature: 250°F

7. Apply the rub and place on herb bed

   Rub the entire surface of the roast with the mustard‑herb mixture. Transfer the roast onto the prepared herb bed in the roasting tray.

   Time: PT5M

8. Low‑temperature roast

   Roast the meat at 250 °F until an internal temperature of 118 °F (47 °C) is reached. This usually takes about 2 hours 30 minutes for a 3‑lb roast.

   Time: PT2H30M

   Temperature: 250°F

9. Rest after low roast

   Remove the roast, cover loosely with foil, and let it rest for 30 minutes (up to 1 hour 30 minutes).

   Time: PT30M

10. Preheat oven for sear

    Increase oven temperature to 500 °F (260 °C) and preheat for 15 minutes.

    Time: PT15M

    Temperature: 500°F

11. Reverse sear

    Place the rested roast back onto the hot tray (or a clean rack) and roast for 10‑15 minutes, or until the exterior reaches a deep brown crust.

    Time: PT12M

    Temperature: 500°F

12. Final rest and carve

    Remove the roast, let it rest uncovered for 10 minutes, then carve between the ribs into ½‑inch slices. Serve with your favorite sides or a simple chimichurri.

    Time: PT10M

Nutrition Facts

Calories

312

Protein

25 g

Carbohydrates

0 g

Fat

22 g

Fiber

0 g