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Ingredients
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Beef
Dry Rub
Finishing & Serving
Equipment & Thermometer
Method
Preparation
Bring to room temperature
Remove the rib cap from the refrigerator 45–60 minutes before cooking so it comes close to room temperature. Pat dry thoroughly with paper towels to ensure good browning.
Trim if necessary
If there is loose connective tissue or an excessive silver skin that will not render, trim it away with a sharp knife, leaving the fat cap intact to preserve marbling and flavor.
Apply Dry Rub
Mix the dry rub ingredients (kosher salt, coarsely ground black pepper, garlic powder, onion powder, smoked paprika, brown sugar if using) in a small bowl. Rub the mixture evenly over the entire surface of the rib cap, pressing gently so it adheres. Cover loosely and let rest for 15–30 minutes to allow the rub to penetrate.
Sear (for best crust)
Preheat the oven to 275°F (135°C). Place an ovenproof skillet (cast iron recommended) over medium-high heat and add the neutral oil. When oil is shimmering and just smoking, add the rib cap. Sear 1.5–2 minutes per side until a deep brown crust forms on all sides (including edges). Use tongs to rotate. Avoid moving the meat too much to develop a good Maillard crust.
Slow Roast to Target Temperature
After searing, transfer the skillet (or move the rib cap to a roasting pan) to the preheated 275°F oven. Insert an instant-read thermometer into the thickest part of the rib cap. Roast gently until the internal temperature reaches 120–125°F (49–52°C) for medium-rare rare-edge, or 125–130°F (52–54°C) for medium. This usually takes about 25–40 minutes depending on thickness and starting temperature. Check temperature at 20 minutes and then every 5–10 minutes.
Rest and Finish
Remove the rib cap from the oven when it reaches your target temperature. Transfer to a cutting board and tent loosely with foil. Rest for 10–15 minutes; carryover will raise temperature a few degrees and juices will redistribute.
Optional butter baste for extra richness
While resting, return the skillet to medium heat, add the butter and fresh thyme or rosemary, and let the butter foam. Spoon the melted, herbed butter over the seared rib cap a few times to pick up extra flavor, then quickly transfer meat back to the board for the remainder of the rest.
Slice and Serve
Using a sharp carving knife, slice the rib cap against the grain into 1/4–1/2-inch thick slices. Arrange on a warmed platter. Sprinkle lightly with coarse finishing salt and freshly ground black pepper. Serve with lemon wedges if desired to brighten the rich flavor.
Equipment & Temperature Notes
If you prefer a reverse-sear technique: roast at 250°F (120°C) until internal temperature is about 10–15°F below final target, then sear in a hot skillet for 45–90 seconds per side until crusted. Always use the instant-read thermometer to confirm doneness. For safety, USDA recommends minimum of 145°F (63°C) followed by a 3-minute rest for whole cuts; adjust target if you prefer less rare.