Ingredients:

  • 8 lb standing rib roast (3-5 bones), fat-cap trimmed to 1/4 inch
  • 3 tbsp beef tallow
  • 4 tbsp coarse sea salt
  • 2 tbsp cracked black pepper
  • 6 cloves garlic, minced into paste
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, stripped from stem
  • 1 tsp smoked paprika

Instructions:

  1. Remove the rib roast from the refrigerator at least 2 hours before cooking to allow it to reach room temperature for even cooking.
  2. Preheat your oven to 500°F (260°C). Pat the roast completely dry with paper towels.
  3. In a small bowl, combine beef tallow, salt, pepper, garlic paste, rosemary, thyme, and smoked paprika to create a thick herb rub.
  4. Slather the entire roast with the herb rub and place it fat-side up on a rack in a heavy-duty roasting pan.
  5. Calculate the active cooking time: multiply the roast weight by 5 minutes (e.g., 8 lbs x 5 = 40 minutes). Place roast in the oven and cook for exactly that time.
  6. Immediately turn the oven off after the calculated time. Do not open the oven door under any circumstances. Let the roast sit in the receding heat for 2 hours.
  7. Use your probe to ensure the internal temp has hit at least 120°F for rare or 130°F for medium rare.
  8. Remove the roast to a cutting board and let it rest for 30 minutes. Watch the juices settle back into the meat.
  9. Slice against the grain into thick, velvety slabs.