8 pound standing beef rib roast, three to four bones
4 tablespoons olive oil
3 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
6 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
1 teaspoon onion powder
Instructions
Remove the roast from the refrigerator at least two hours before you plan to cook it. This allows the meat to come to room temperature, which is the most important step for ensuring the beef cooks evenly from the edges to the center. Pat the entire surface of the roast dry with paper towels to remove any excess moisture, which helps in creating a beautiful brown crust.
In a small mixing bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, onion powder, salt, and black pepper. Stir the mixture until it forms a thick, fragrant paste. This herb rub will not only season the meat but will also create a savory barrier that locks in the juices during the long roasting process.
Place the roast in a heavy roasting pan with the fat side facing up. Spread the herb mixture generously over the top and sides of the meat, pressing it firmly so it adheres to the surface. If you are using a bone-in roast, the bones will act as a natural roasting rack, keeping the meat elevated and allowing heat to circulate underneath.
Preheat your oven to 450 degrees Fahrenheit. Place the roast in the oven and cook for 15 to 20 minutes. This initial blast of high heat sears the outside of the meat, locking in flavor and starting the formation of that delicious, salty crust that everyone loves during Christmas dinner.
Reduce the oven temperature to 325 degrees Fahrenheit without opening the oven door. Continue roasting until a meat thermometer inserted into the thickest part of the roast, not touching the bone, reaches 120 degrees Fahrenheit for rare or 130 degrees Fahrenheit for medium-rare. This usually takes about 15 minutes per pound, but always rely on your thermometer for the best results.
Transfer the roast to a cutting board and tent it loosely with aluminum foil. Allow the meat to rest for at least 30 minutes before carving. During this time, the internal temperature will continue to rise by about 5 to 10 degrees, and the juices will redistribute throughout the meat, ensuring every slice is incredibly moist.
