Ingredients:

  • 8 lbs Standing Rib Roast (3 or 4 bones), preferably Choice or Prime grade
  • 3 tbsp Coarse Kosher salt
  • 2 tbsp Coarse black pepper
  • 1/4 cup Unsalted butter, softened
  • 4 tbsp Fresh rosemary, finely minced
  • 3 tbsp Fresh thyme, finely minced
  • 6 cloves Garlic, smashed into a paste
  • 1 tbsp Neutral oil (avocado or grapeseed)
  • 2 cups Beef bone broth
  • 1 cup Dry red wine (Cabernet or Syrah)
  • 2 Shallots, minced
  • 1 tbsp Cold butter

Instructions:

  1. Pat the roast completely dry with paper towels. Rub the salt and pepper liberally over all sides, including the bone side. Place the meat on a roasting rack over a pan and leave it uncovered in the refrigerator for 24 hours to dry brine.
  2. Preheat your oven to 225°F (107°C).
  3. In a small bowl, mix the softened butter, rosemary, thyme, garlic paste, and neutral oil to create an herb rub.
  4. Slather the herb rub over the top and sides of the roast. Insert a digital leave-in thermometer probe into the thickest part of the meat, ensuring it does not touch the bone.
  5. Roast the meat until the internal temperature reaches 118°F (48°C) for medium-rare, which typically takes 30–35 minutes per pound.
  6. Remove the roast from the oven and tent loosely with foil while you prepare the red wine jus using the pan drippings, shallots, wine, and beef bone broth.