Step 1: Prepare the Roast

• 1. Bring to Room Temperature: Take the rib roast out of the fridge 1–2 hours before cooking. This ensures even cooking.
• 2. Season Generously: Rub the roast with olive oil or melted butter, then coat it evenly with salt, pepper, garlic, rosemary, and thyme. If using, add smoked paprika and onion powder for extra flavor.
• 3. Dry Brine (Optional but Recommended): For maximum flavor, season the roast and let it rest uncovered in the fridge for 12–24 hours.

Step 2: Choose Your Cooking Method

Oven-Roasting Method (Traditional & Foolproof)

• 1. Preheat the oven to 450°F (232°C).
• 2. Sear the Roast: Place the roast in a roasting pan with a rack, fat-side up. Roast for 15 minutes to create a golden crust.
• 3. Reduce Temperature: Lower the oven to 325°F (163°C) and continue roasting. Use the 15 minutes per pound rule as a general guide.
• 4. Check Internal Temperature: Insert a meat thermometer into the thickest part of the roast:
• - Rare: 120–125°F (49–52°C)
• - Medium Rare: 130–135°F (54–57°C)
• - Medium: 140–145°F (60–63°C)
• - Well Done: 160°F+ (71°C+)

Reverse-Sear Method (For the Best Crust & Even Cooking)

• 1. Preheat the oven to 225°F (107°C) and slow-roast until the internal temperature is 10°F below your desired doneness.
• 2. Remove and let rest for 30 minutes.
• 3. Sear at High Heat: Heat a cast-iron skillet or oven to 500°F (260°C) and sear each side for 1–2 minutes until a deep brown crust forms.

Slow-Cooker Method (For a Fall-Apart Tender Roast)

• 1. Place the seasoned roast in a slow cooker with 1 cup beef broth, 1 onion (sliced), and 2 cloves garlic.
• 2. Cook on Low for 6–8 hours or until tender.
• 3. Sear in a skillet for 2–3 minutes before serving for added texture.
• Step 3: Resting and Carving
• 1. Let the roast rest for 15–20 minutes before slicing. This keeps the juices inside, making the meat more tender.
• 2. Use a sharp carving knife and slice against the grain for the most tender bites.

Serving Suggestions

• Pair your beef boneless rib roast with classic and flavorful side dishes:
• Garlic mashed potatoes (rich and creamy)
• Roasted Brussels sprouts with bacon (crispy and smoky)
• Yorkshire pudding (a traditional pairing)
• Red wine jus (for an elegant touch)
• For the best wine pairing, choose Cabernet Sauvignon, Malbec, or Syrah to complement the beef’s bold flavors.