ROASTING A RIB ROAST IN THE OVEN RECIPES

Steps:

• Prepare the following, adding each to the same medium bowl as you complete it: Pick the leaves from 2 fresh rosemary sprigs and finely chop (about 2 tablespoons), pick the leaves from 6 fresh thyme sprigs and finely chop (about 1 tablespoon), and mince 6 garlic cloves (about 2 tablespoons).
• Add 1/4 cup olive oil, 2 teaspoons kosher salt, 1 teaspoon Dijon mustard, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon smoked paprika. Whisk to combine.
• Using a sharp knife, cut the meat off of the bones. Rub the mixture all over the rib roast. Tie the roast back together with kitchen twine to hold the bones in place. Place the rib roast on a large plate, cover, and refrigerate overnight.
• Remove the roast from the refrigerator and let sit at room temperature for 2 hours before roasting.
• Arrange a rack in the lower third of the oven and remove any racks above it. Heat the oven to 450°F. Place the roast bone-side down in a 12-inch cast iron skillet, roasting pan, or 9x13-inch metal baking pan.
• Roast for 20 minutes. Reduce the oven temperature to 350°F and continue to roast until an instant-read thermometer inserted into the center registers 125°F for a medium-rare roast, 1 1/2 to 2 hours more. Transfer to a cutting board and let rest for 30 minutes. Cut the roast away from the bones. Carve into 1/2-inch-thick slices and serve.

Steps:

• Preheat the oven to 450°F.
• Make small slits in the meat with the tip of a small knife; insert the garlic slivers. Rub the meat with salt and pepper. Roast on a rack in a shallow pan for 25 minutes.
• Reduce the oven temperature to 350°F and roast for 16 minutes per pound (about 1¾ hours), or until a meat thermometer reaches an internal temperature of 135°F to 140°F for a medium-rare center. Let rest for 15 minutes before carving.