Standing Rib Roast Carnivore-Style

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❤️🥩 Standing Rib Roast (Carnivore-Style, Reverse Sear Method)

This is the same technique used in top steakhouses—slow roast for perfect edge-to-edge doneness, then finish hot for that dramatic crust.

🛒 Ingredients

  • 1 standing rib roast (bone-in prime rib), 4–6 lbs

  • 2–3 tbsp kosher salt (be generous — this is not the time for fear)

  • 1–2 tbsp freshly cracked black pepper

  • Optional (non-strict carnivore): 1 tbsp garlic powder or 4–5 crushed garlic cloves

  • Optional: 2–3 tbsp softened butter for finishing

That’s it. Protein and purpose.

🥩 Step 1: Prep the Roast (Dry Brine = Big Flavor)

  1. Pat the roast completely dry with paper towels.

  2. Season aggressively on all sides with salt and pepper.

  3. Place uncovered on a rack over a sheet pan in the refrigerator for 12–24 hours.

This dries the surface and guarantees that deep, savory crust.

🌡 Step 2: Bring to Temp

  • Remove from fridge 1.5–2 hours before roasting.

  • Let it come close to room temperature.

  • Preheat oven to 225°F (107°C).

Low and slow is the move.

🔥 Step 3: Slow Roast

  1. Place roast fat-cap up on a rack in a roasting pan.

  2. Insert a meat thermometer into the center (avoid the bone).

  3. Roast at 225°F until internal temp reaches:

  • 115–118°F for rare

  • 120–125°F for medium-rare

  • 130°F for medium

For a 4–6 lb roast, this usually takes 3–4 hours, but go by temperature, not time.

🧈 Step 4: Rest (Don’t Skip This)

Remove from oven and tent loosely with foil.
Rest 30–45 minutes.

The temp will rise 5–10 degrees. Juices redistribute. Love deepens.

🔥 Step 5: The Crust Finish (Reverse Sear)

Crank oven to 500–550°F.

Return roast to oven for 6–10 minutes, until a deep brown crust forms and the fat cap bubbles like liquid gold.

Watch it closely — this is not the moment to scroll.

🔪 Step 6: Slice & Serve

  • Let sit 10 minutes after high-heat finish.

  • Slice between the bones.

  • Spoon pan juices over each slice.

That’s it. No mystery sauces. No garnish cosplay.

🥩 Internal Temp Guide (Final Doneness After Rest + Sear)

  • 125–130°F → Rare

  • 130–135°F → Medium-Rare (sweet spot)

  • 135–140°F → Medium

If you know, you know.

💡 Pro Tips for Elite-Level Results

  • Dry brine overnight = deeper flavor + better crust.

  • Use a wire rack so heat circulates.

  • If your oven runs hot, keep it closer to 500°F for the sear.

  • Save the bones for bone broth (waste nothing).

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