Before you begin (important timing notes): This recipe needs a little planning. Allow the roast to sit 24 hours ahead for the best flavor, with about 2 hours of resting at room temperature before cooking. The cooking time is 3–4 hours, depending on oven temperature and roast size.

Seasoning (ideally 24 hours ahead): Generously season the rib roast on all sides with kosher salt. Place it on a rack set over a baking sheet and refrigerate uncovered or loosely covered to allow the surface to dry and the salt to penetrate deeply.

Preparation before roasting: Remove the roast from the refrigerator around 2 hours before cooking to bring it to room temperature. If using the butter option, mix it with freshly ground black pepper and optional herbs. Slather evenly over the roast. If not using butter, simply season the roast generously with black pepper.

Prepare for roasting: Preheat the oven to 200°F–225°F. Place the roast fat side up on a roasting rack set in a large roasting pan, or on a wire rack inside a rimmed baking sheet. Insert a meat thermometer into the thickest center portion of the roast, avoiding the bone.

Low-temperature slow roast: Roast until the internal temperature reaches your preferred level: Rare: pull at 115–120°F, Medium-rare: pull at 120–125°F, Medium: pull at 130–135°F. The USDA recommended minimum is 145°F, followed by a 3-minute rest.

Resting (critical for juicy meat): Remove the roast from the oven and place it on the counter, tented with foil. Let it rest at room temperature for 30 to 60 minutes.

High-temperature searing: Increase the oven temperature to 450-500°F. If excessive fat has collected, transfer the roast to a clean pan to minimize smoking. Return the roast to the oven and sear for 5 to 10 minutes until a deep brown crust forms.

Final rest and serving: Remove the roast from the oven and let it rest for a few minutes. Carve into slices and serve immediately.