• Defrost roast completely if frozen
• If roast is not tied, use butcher's twine to tie roast into uniform shape

Dry-brine standing rib roast a day ahead of time

• Place rib roast on an elevated rack and season liberally with kosher salt on all surfaces. Place roast in refrigerator uncovered preferably a day ahead of time until ready to cook

Season roast

• Remove roast from refrigerator. Lightly coat entire roast with olive oil, ghee or vegetable oil.
• Season all surfaces with black pepper. If desired, lightly season with minced fresh rosemary or thyme.

Preheat oven or grill to 225°F

• Once oven or grill is preheated, place meat inside to cook on an elevated baking rack.
• Insert probe of a cooking thermometer to monitor internal meat temperature while it cooks. Reference approximate roasting times and monitor roast for cooking progress.

Remove roast from oven or grill

• When internal temperature of meat is within 10-15 degrees of your desired finished temperature, remove from oven.

Sear meat

• Increase temperature of oven or grill to 500°F. *Make sure meat has been removed prior to getting oven up to temperature*
• Remove roast from the roasting pan you initially cooked it on and replace with a clean pan. (Prevents smoking during sear)
• Place roast into 500°F oven and sear for approximately 10 minutes. *It may take less time. Pull roast if adequately browned*

Remove from oven and rest

• After the rib roast is seared, remove from oven and loosely tent with aluminum foil. Rest meat a minimum of 20 minutes prior to slicing to serve.
• Note: If roast is done well in advance of the time you would like to serve, wait to sear it until 30 minutes prior to desired serving time.