BoneIn Rib Roast: Reverse-Sear for Juicy, Crispy Crust! - Chef YoYo

Ingredients

• 1 standing bone-in rib roast (approx. 5 lb / 2.3 kg), frenched or un-frenched
• 2 tbsp (30 ml) olive oil
• 2 tbsp (30 g) kosher salt
• 2 tsp (4 g) freshly ground black pepper
• 1 tbsp (15 g) Dijon mustard (optional)
• 4 cloves garlic, minced (approx. 12–16 g)
• 2 tbsp (8–10 g) fresh rosemary, finely chopped
• 2 tbsp (8–10 g) fresh thyme leaves, chopped
• 2 tbsp (28 g) unsalted butter, softened (optional, for finishing)
• 1 medium yellow onion, quartered
• 2 carrots, halved lengthwise
• 2 celery stalks, roughly chopped
• 1 cup (240 ml) low-sodium beef stock
• 1/2 cup (120 ml) dry red wine or extra stock (optional)
• 1 tbsp (14 g) unsalted butter, for finishing pan sauce (optional)
• Salt and pepper, to taste (for the sauce)