Rosemary Crusted Rib Roast

If starting with a bone-in roast, carefully remove the bones, saving them to make an au jus if desired.

Trim the thick fat cap off the roast. This doesn't need to be perfect, but removing most of it helps create a better crust.

Place the trimmed roast on a baking sheet and refrigerate, uncovered, for at least a few hours or overnight to dry the surface.

Coat the entire roast with olive oil.

Season the roast heavily on all sides with your favorite steak rub.

Coat the roast with a generous amount of dried rosemary, patting it onto the surface.

Tie the roast with butcher's twine to create a compact, uniform shape for even cooking.

Place the roast on a wire rack set inside a baking sheet. Insert an oven-safe meat thermometer into the thickest part of the roast.

Roast in a preheated 250°F oven until the internal temperature reaches 122°F.

Once at 122°F, turn the oven to broil (high) to form a crust, cooking until the internal temperature reaches 125°F.

Remove the roast from the oven and transfer it to a cutting board. Tent loosely with aluminum foil.

Let the roast rest for at least 20-30 minutes. The internal temperature will continue to rise to 130-135°F for a perfect medium-rare.

Remove the butcher's twine, slice against the grain, and serve.