Up to a day before you want to cook the meat, rub the roast all over with the kosher salt. Refrigerate, bone-side down and uncovered, at least 4 hours and up to overnight.
The day of roasting, remove the roast from the refrigerator 2 hours before you begin cooking to let it come to room temperature.
Set an oven rack in the middle position and preheat the oven to 250 degrees F.
Once the roast is at room temperature, use a sharp knife to cut a crosshatch pattern on the fat at 2-inch intervals, without cutting into the meat. Combine the rosemary, black pepper and garlic in a small bowl and stir in the olive oil. Rub all over the meat until evenly distributed.
Place the meat, fat-side up, on a rack in a roasting pan (or on a cooling rack set on top of a baking sheet if you don’t have a roasting pan). Roast until the meat registers 135 degrees F on a digital thermometer in the center (test a few places to be sure) for medium doneness, 3 to 3 1/2 hours. Remove the roast from the oven.
Meanwhile, heat the neutral oil in a large cast-iron skillet over medium-high heat. Place the rib roast, fat-side down, in the skillet and sear for 2 to 3 minutes per side until browned and crusty. Remove and let rest for 30 minutes or until you can handle it to carve.
Carve the meat from the bone in one piece (use a large knife and just follow along the bone). You can throw the rack of bones back in the oven at 500 degrees F for a few minutes to crisp them up if you’d like to serve them. Slice the roast crosswise into slices. If you’ve crisped the bones, cut them into ribs. Place the meat and bones on a platter and sprinkle with some flaky salt. Serve immediately with the Creamy Gremolata.
In a medium mixing bowl, combine the parsley, mayonnaise, chives, horseradish and lemon zest. Season with salt and pepper to taste.
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