Take the rib roast out of the refrigerator 3½ hours before cooking so that it reaches room temperature. This prevents thermal shock and ensures even cooking.
After 2 hours, rub the meat with coarse salt on both sides and let it rest for 1 hour.
After 1 hour, remove the coarse salt. Then rub the rib with the beef rub mixture.
Sprinkle a pinch of thyme on the griddle.
Cook for 5 to 6 minutes on each side, then let the meat rest before serving.
