1 rib roast (bone-in or not - doesn't matter)
1 stick of butter
1 tbsp black pepper
1 tbsp herbs de provence
3 tbsp kosher salt
Completely thaw the rib roast and then let it sit outside the fridge for at least 6 hours.
The rib roast must be at room temperature.
Preheat the oven to 500 degrees.
Soften the butter and mix with the black pepper and herbs de provence.
Spread the flavored butter over all surfaces of the rib roast. Then sprinkle the kosher salt all over it. Use more than you think you need.
Once the oven is fully preheated, cook the roast in the middle of the oven for exactly 5 minutes per pound, rounded up the to next full minute. E.g., for a 5.5 pound roast, set the timer for 28 minutes.
Once the timer goes off, turn off the oven (don't open it!) and leave the roast in there for exactly two hours, to finish cooking slowly as the oven cools.
Serve and enjoy.
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