Ingredients:

  • 1 (4-bone) Standing Rib Roast, approx. 9 lbs
  • 3 tbsp Kosher salt
  • 2 tbsp Coarsely ground black pepper
  • 1 cup Unsalted butter, softened
  • 6 cloves Garlic, minced
  • 2 tbsp Fresh rosemary, finely chopped
  • 2 tbsp Fresh thyme, finely chopped
  • 1 tbsp Dijon mustard
  • 2 cups Beef bone broth
  • 1/2 cup Dry red wine
  • 1 Shallot, minced
  • 2 sprigs Fresh thyme

Instructions:

  1. Pat the roast completely dry with paper towels. Season all sides generously with kosher salt and pepper. For best results, dry brine uncovered in the refrigerator on a wire rack for 12–24 hours. Remove from fridge 2 hours before cooking.
  2. Preheat the oven to 250°F (120°C). In a small bowl, combine softened butter, minced garlic, rosemary, and thyme to create a compound butter.
  3. Slather the garlic-herb butter over the top and sides of the roast. Place the meat bone-side down on a V-rack in a roasting pan.
  4. Insert a meat thermometer into the thickest part of the beef. Roast until the internal temperature reaches 120°F (49°C) for rare or 125°F (52°C) for medium-rare.
  5. Remove the roast from the oven and tent loosely with foil. Increase the oven temperature to 500°F (260°C). Once reached, return the roast to the oven for 6–10 minutes to develop a dark, crispy crust.
  6. Transfer the roast to a carving board and let it rest for at least 30 minutes before slicing to allow juices to redistribute.
  7. While resting, simmer beef broth, red wine, shallot, and thyme sprigs in a saucepan over medium heat, reducing by half to create a red wine jus.