- 2 tbs butter
- Garlic powder
- Dried thyme
Take you meat out in the morning. Once it gets to room temp follow the steps below.
Melt the butter over low heat in a saucepan.
Pretend that your meat is in the pan and sprinkle enough of each seasoning into the pan to season your meat like normal. Turn the meat and repeat until you've pretended to cover it completely. This is the only way to not over season the meat IMHO.
Rub this mixture over the entire rib roast. Wrap in butcher paper/foil/plastic wrap and leave at room temp. Ideally you want at least 4 hours of this marinating period. More is even better.
Preheat your oven to 500°F.
Place the roast fat side up and rib bones down in a roasting pan. Insert a meat thermometer (oven proof) into the thickest part of the roast, making sure that the thermometer isn't touching a bone.
Brown the roast at a 500°F temperature in the oven for 15 minutes.
Reduce the oven temperature to 325°F. To figure out the total cooking time, allow about 11-12 minutes per pound for rare and 13-15 minutes per pound for medium rare.
The actual cooking time will depend on the shape of the roast, how chilled your roast still is when it goes into the oven, and your particular oven.
Roast in oven until thermometer registers 120°-130°F for medium-rare. (The internal temperature of the roast will continue to rise after you take the roast out of the oven.)
Check the temperature of the roast using a meat thermometer an hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 hours of total cooking time for rare (15 minutes at 500° and 1 3/4 hours at 325°). In this case, check after 1 hour 15 minutes of total cooking time, or 1 hour after you lowered the oven temp to 325°. (A benefit of using a remote thermometer is that you don't have to keep checking the roast, you'll be able to see exactly what the temperature is by looking at the thermometer outside of the oven.)
If the roast is cooking too quickly at this point, lower the oven temperature to 200°F.
Once the roast has reached the temperature you want, remove it from the oven and place it on a carving board. Cover it with foil and let it rest for 15 to 30 minutes before carving. The internal temperature of the roast will continue to rise while the roast is resting.