Ingredients:

  • 7 lb Standing Rib Roast (3 bones, Prime or Choice grade)
  • 3 tbsp Coarse Kosher Salt
  • 4 tbsp Grass-fed Ghee
  • 1 tbsp Coarse Black Pepper
  • 2 tbsp Fresh Rosemary, finely minced
  • 1 tbsp Fresh Thyme, finely minced
  • 6 cloves Garlic, grated into a paste
  • 2 cups Organic Beef Bone Broth
  • 0.5 cup Dry Red Wine
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Twenty-four hours before cooking, pat the roast completely dry with paper towels. Rub the kosher salt liberally over all sides of the meat. Place it on a roasting rack set over a tray, uncovered, in the refrigerator for a 24-hour dry brine.
  2. Two hours before roasting, remove the meat from the refrigerator to sit at room temperature, ensuring even heat distribution.
  3. Preheat your oven to 225°F (107°C). In a small bowl, mix the ghee, rosemary, thyme, garlic, and black pepper to form a paste.
  4. Slather the herb-ghee rub over the entire surface of the roast. Insert a digital probe thermometer into the thickest part of the meat, away from the bone.
  5. Place the roast in the oven and cook low-and-slow until the internal temperature reaches 120°F (49°C) for medium-rare.
  6. Remove the roast from the oven and tent loosely with foil. Let it rest for 30 to 45 minutes. While resting, increase oven temperature to 500°F (260°C).
  7. Place the roast back into the high-heat oven for 6-10 minutes until a dark mahogany crust forms. Carve and serve with au jus made from reduced bone broth, wine, and Worcestershire.