Preheat oven to 300°
Remove rib roast from packaging and dry off with paper towels.
Using a sharp knife, trim off any silver skin (shiny tough sinew).
Cut 4-5 pieces of Butcher twine and lay them across a cutting board spaced 1 inch apart. (You may need more or less depending on the size of your roast). Tie the twine tightly. Be sure there is a piece of twine every inch to keep the shape uniform.
Rub the entire roast down with a very light coat of Olive Oil
Season on all sides with DB180 Grill All, press seasoning in firmly
Season on all sides with DB180 Steak & Beef, press seasoning in firmly
Season on all sides with Rosemary Garlic Dry mix, press firmly.
Place on a roasting pan or on a cooling rack in a cookie sheet and put into the oven for one hour
After one hour, start checking the internal temperature of the roast using a digital thermometer (My favorite accurate instant read thermometer is the Thermoworks Thermapen, there's a link in my main menu). Continue checking every 15 minutes until it reaches the internal temperature for your desired doneness. (for medium well or well done, cook for 2 hours before checking)
For a medium rare doneness, remove the roast from oven when the internal temperature reads 125°, for medium, remove at 135°, for medium well, remove at 150°, for well done, remove at 165°.
Heat a cast iron skillet on the stove top with Avacado Oil until skillet temperature reads 450° with an infrared thermometer. If you do not have an infrared thermometer, as soon as the oil starts to smoke, it's ready.
Throw 4 cloves of fresh garlic into the pan and tilt back and forth to flavor the oil.
Place roast in the cast iron skillet, add 2 Tablespoons of butter to each side of the pan and tilt back and forth to spread. Cook for 2 minutes
After 2 minutes, flip the roast over, add two more tablespoons of butter and begin basting the roast with the butter using a spoon by tilting the skillet handle down towards you.
Continue basting for 2 minutes.
Using a pair of tongs, pick the roast up and sear the end caps for 1 minute each side.
After all sides have been seared in the butter, continuously baste for 1 more minute. Remove the roast and place it on a cooling rack to rest.
Let the roast rest for at least 10 minutes. Remove the butcher twine, slice, and serve with horseradish cream.
