Ingredients:

  • 8 lb standing rib roast (3-4 bones)
  • 3 tbsp kosher salt
  • 2 tbsp coarsely cracked black pepper
  • 4 tbsp unsalted butter, softened
  • 4 cloves garlic, minced into a paste
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 2 cups beef bone broth
  • 0.5 cup dry red wine
  • 1 shallot, minced

Instructions:

  1. Remove the 8 lb standing rib roast from the refrigerator 2 hours before cooking to temper the meat for even heat distribution.
  2. Pat the roast bone-dry with paper towels. Combine softened butter, minced garlic, rosemary, and thyme in a small bowl; rub over all meaty surfaces.
  3. Liberally season the roast with 3 tablespoons of kosher salt and 2 tablespoons of cracked black pepper.
  4. Preheat oven to 225°F (107°C). Place the roast bone-side down on a V-rack in a roasting pan. Insert a digital probe thermometer into the thickest part of the meat.
  5. Roast until the internal temperature reaches 120°F (49°C) for medium-rare. Remove from oven and tent loosely with foil, allowing it to rest for at least 30-45 minutes.
  6. While resting, prepare the au jus by simmering minced shallots, red wine, and beef bone broth in a saucepan with reserved pan drippings until reduced by half.
  7. Just before serving, preheat oven to its highest setting (500°F or Broil). Return the roast to the oven for 6-10 minutes until a dark, mahogany crust forms. Carve and serve immediately with au jus.