Ingredients:

  • 1 (4-bone) Standing Rib Roast (approx. 9 lbs)
  • 3 tbsp coarse kosher salt
  • 1/2 cup unsalted butter, softened
  • 4 tbsp fresh rosemary, finely minced
  • 4 tbsp fresh thyme, finely minced
  • 6 cloves garlic, grated into a paste
  • 2 tbsp coarsely cracked black peppercorns
  • 2 cups beef bone broth
  • 1 cup dry red wine (Cabernet or Merlot)
  • 2 shallots, minced
  • 1 tbsp cold butter

Instructions:

  1. 24 hours before cooking, season the entire roast generously with kosher salt. Place it uncovered on a wire rack over a sheet pan in the fridge to dry brine.
  2. Take the beef out of the fridge 2 hours before roasting to take the chill off.
  3. Preheat oven to 225°F (107°C). Mix the herb butter ingredients (softened butter, rosemary, thyme, garlic, and peppercorns) and slather the entire roast, focusing on the fat cap.
  4. Place the roast on a V-rack in a roasting pan and cook until the internal temperature reaches 120°F (49°C) for medium-rare, approximately 3.5 hours.
  5. Remove the roast from the oven and let it rest for at least 30-45 minutes while you prepare the red wine jus.
  6. To make the jus: Sauté shallots in the roasting pan or a saucepan, deglaze with red wine, add bone broth, and reduce by half. Whisk in 1 tbsp cold butter at the end.
  7. Just before serving, blast the roast in a 500°F (260°C) oven for 6-10 minutes until a dark mahogany crust forms.