Web on a work surface, rub the roast all over with the seasoning mixture.

Rib roast recipe oven. Remove rosemary sprigs from baking sheet; Web preheat the oven to 425 degrees. Brush rib roast lightly with olive oil, then rub sea salt, pepper, and garlic all over.

Let stand 15 minutes before carving. Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. 4 hrs 45 mins servings:

Start by preheating your oven to 450°f (230°c). Rub the garlic butter paste all over your rib roast, on every side of the roast. A meat thermometer is essential to ensure you cook it perfectly!

This yields a roast that’s evenly cooked all throughout to the doneness of your choice (medium rare for me!), with a deep golden crust. Take the rib roast out of the refrigerator and let it come to room temperature for about 30 minutes. Preheat oven to 375 degrees f (190 degrees c).

Rub onto roast, including the ribs. Transfer roast to a cutting board, leaving any pan juices behind. Place a rack inside a roasting pan.

Place the rib roast on a large plate, cover, and refrigerate overnight. Mix well to create a flavorful herb rub. Tie the roast back together with kitchen twine to hold the bones in place.