1 bone-in standing rib roast (5-7 pounds) 2 tablespoons extra virgin olive oil 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper Optional: Fresh herbs like rosemary, thyme, and sage
Preheat your oven to 450°F (230°C).
Meticulously dry the roast with paper towels to ensure optimal browning.
Generously massage the roast with olive oil, creating a smooth and even coating.
Season liberally with salt and pepper, ensuring every surface is covered.
For a touch of herbal elegance, tie fresh rosemary, thyme, and sage sprigs around the roast with kitchen twine. This step is optional but adds a distinct aroma and flavor.
Carefully place the roast on a rack in a roasting pan, ensuring the bone side faces down. This positioning allows for even cooking and optimal heat circulation.
Roast the prepared rib roast for 20 minutes at the initial high temperature of 450°F (230°C). This initial blast sears the exterior, locking in the juices and creating a beautiful crust.
Rare: 120°F (49°C) Medium-rare: 130°F (54°C) Medium: 140°F (60°C) Medium-well: 150°F (66°C) Well-done: 160°F (71°C)
The ideal cooking time depends on your desired doneness. Aim for 20-25 minutes per pound of meat for perfect results.