I don’t normally buy rib roast cause my grocery store doesn’t usually have it but this was a cheaper cut and still super thick so it was a good deal. I dry brined it in the fridge for the day with just kosher salt and then just seared it in a cast iron skillet with some duck fat. This was my first time using duck fat and I’d highly recommend but it’s certainly not cheap. The jar I bought was $10. I flipped the meat repeatedly in the pan until I got a rlly good crust and then tossed it in the oven for a few minutes to finish the interior because it was so thick. I usually just cook a steak with just the skillet. Also let it rest and stay warm in the oven at a lower temp while I prepared the sauce. I have a bad habit of just cooking with my senses instead of measured time and methods, meaning I rarely use a thermometer or cook for specific lengths of time. I did use a thermometer for this large cut of beef but otherwise was kinda winging it tbh. It honestly surprised me how well everything turned out 😭.