The Guide to Cooking A Perfect Standing Rib Roast

Rib Roast:

1. Generously season your rib roast with salt. Truss the rib roast tightly between each bone. 
2. Line a baking sheet with paper towels and place a cooling rack on top. Place the seasoned and trussed rib roast on top and place in the fridge, uncovered, for 24-48 hours.
3. 2-3 hours before you want to begin cooking, remove your rib roast from the fridge to allow it to come to room temperature. 
4. Preheat the oven to 250℉ (120℃). 
5. Add the rosemary sprigs, thyme, garlic, bay leaves and lemon peel to the bottom of a large roasting pan. Drizzle everything with a splash of olive oil and toss so the herbs and garlic are lightly coated. 
6. In a small bowl stir together the chopped rosemary, garlic, whole grain mustard and 4 Tbsp (60ml) olive oil. 
7. Place the rib roast, bone-side down in the roasting pan. Rub the fat cap completely with the garlic and mustard rub. 
8. Cook in the preheated oven until the meat registers 118℉ (47℃), for a 12 lb roast this takes approximately 3 hours. Remove from the oven to rest for at least 30 minutes.
9. While the rib roast is resting, increase the oven temperature to 500℉ (200℃). After 30 minutes, place the meat back into the oven and roast for an additional 15 minutes till golden brown on top. Remove from the oven. Slice the roast into steaks, you can do this leaving the bone in or removing it. 
10. Serve with chimichurri sauce, if using. 

Chimichurri Sauce: 

1. In a small bowl stir together all of the ingredients. Season to taste with flakey sea salt. Serve with the standing rib roast.