Ingredients

   
1 standing rib roast (1.3–5.4kg)
  Kosher salt
  Freshly ground black pepper

Steps

  1. Season roast generously with salt and pepper. For best results, season at least 1 day ahead and refrigerate uncovered on a rack (up to 4 days).

  2. Preheat oven to the lowest possible setting (150°F ideal, 250°F if that’s your oven’s minimum). Place roast fat-cap up on a rack in a roasting pan.

  3. Roast until center registers 120–125°F for rare, 130°F for medium-rare, or 135°F for medium. At 150°F oven: 5.5–6.5 hours. At 250°F oven: 3.5–4 hours.

  4. Remove roast and tent loosely with foil. Rest at least 30 minutes, up to 1.5 hours. Meanwhile, preheat oven to 500–550°F.

  5. Remove foil, return roast to hot oven, and cook until exterior is deeply browned and crisp, 6–10 minutes.

  6. Carve and serve immediately.

Notes

  • Plan on 450g bone-in roast per person (each rib adds 680–900g).
  • The reverse sear (low then high) eliminates the gray overcooked band you get from traditional high-heat roasting.
  • No need to rest after the final sear — only the very exterior is affected.
  • If timing is off and roast is ready too early, hold it in a 200°F oven for up to 45 minutes before the final sear.
  • Works for any size from 2 to 6 ribs.
  • Dry-aged and/or prime-grade beef is ideal but not required.