- 1 3-Bone Standing Rib Roast, 7 to 8 pounds*
- 1 tablespoon coarse kosher salt
- 1 teaspoon ground black pepper
- 1 cup minced herbs (optional)
- 4 garlic cloves, mashed to a paste (optional)
- 2 teaspoons smoked paprika (optional)
- Extra-virgin olive oil, as needed (optional)
*Double quantities for a 5-bone Rib Roast
Season the Roast
Pat meat all over with paper towels, then season it all over with salt and pepper. If you want to make a smoky garlic-herb paste, combine herbs, garlic, smoked paprika and just enough olive oil to make a paste. Rub all over meat. Let meat come to room temperature for 2 to 3 hours depending upon how cold it was to begin with.
Cook the Roast
Heat oven to 450 degrees. Place meat bone-side down in a roasting pan or on a rimmed sheet pan. Roast for 20 minutes, then turn heat to 350 degrees and continue to roast until the meat registers 115 degrees on an instant-read thermometer for rare, 125 for medium rare (it will continue to cook after you pull it out of the oven). Timing depends on your oven, your pan and the shape of your roast, so start checking after the meat has been in the oven for an hour, but it could take 1 1/2 hours or even slightly longer.
Let meat rest at room temperature for 20 minutes before carving.