STEP 1: PREPARE THE ROAST

Begin by removing the rib roast from the fridge and letting it come to room temperature for about 30-60 minutes. This ensures even cooking and a better-crusted exterior.

While the roast is resting, preheat your oven to 450°F (230°C). This high temperature is essential for creating that golden, caramelized crust on the roast.

Next, pat the roast dry with paper towels to ensure the exterior is dry. This step is important because moisture will prevent the roast from getting a good sear. Once the roast is dry, rub it all over with the olive oil. Season generously with salt and black pepper.

STEP 2: MAKE THE GARLIC & HERB CRUST

In a small bowl, combine the minced garlic, chopped rosemary, thyme, and Dijon mustard. If you like a little acidity, add a teaspoon of fresh lemon juice to the mixture—it balances the richness of the beef. Stir everything together to form a paste-like consistency.

Now, rub the garlic and herb mixture all over the roast, making sure to coat the entire surface. This flavorful herb crust will form the foundation of your roast’s delicious exterior.

STEP 3: SEAR THE ROAST

Before roasting, you’ll want to sear the rib roast to lock in the juices and create a deeper flavor. Heat a large, oven-safe skillet over medium-high heat and add a bit of oil. Once hot, carefully place the roast in the skillet, fat side down, and sear for about 2-3 minutes. Use tongs to turn the roast and sear all sides until golden brown. This step should take about 10 minutes in total.

Once seared, remove the skillet from the heat.

STEP 4: ROAST THE MEAT

Transfer the roast (still in the skillet) to your preheated oven. Roast the rib roast for 15 minutes at 450°F (230°C). This initial high heat helps to develop that crust we all love.

After 15 minutes, lower the oven temperature to 350°F (175°C). Continue roasting the rib roast for an additional 1 hour 15 minutes to 1 hour 30 minutes, depending on the size of the roast and your desired doneness.

For medium-rare, the internal temperature should reach 125°F (52°C); for medium, aim for 135°F (57°C); and for well-done, cook it to 145°F (63°C). Use a meat thermometer to check the internal temperature to ensure precision.

As the roast cooks, spoon the pan drippings over the meat every 30 minutes for added flavor and moisture.

STEP 5: REST AND SERVE

Once the rib roast reaches your desired internal temperature, remove it from the oven and let it rest for at least 15-20 minutes. Resting allows the juices to redistribute throughout the meat, ensuring every slice is juicy and tender.

While the roast is resting, you can prepare the pan drippings for a simple sauce. Place the skillet with the drippings over medium heat, add 1 cup of beef broth, and scrape the bottom to release any caramelized bits. Let it simmer for 5-7 minutes until slightly reduced, then strain if desired.

Slice the roast between the bones and serve each portion with a drizzle of the sauce.