Ingredients:

  • 1 (3 or 4-bone) Standing Rib Roast (7 lbs / 3.2 kg), USDA Prime or Choice
  • 2 tbsp Coarse Kosher Salt
  • 1 tbsp Coarsely ground black pepper
  • 1/2 cup Unsalted butter, softened
  • 6 cloves Garlic, minced
  • 2 tbsp Fresh rosemary, finely chopped
  • 2 tbsp Fresh thyme, finely chopped
  • 1 tbsp Worcestershire sauce
  • 2 cups beef bone broth
  • 1/2 cup Dry red wine (Cabernet or Merlot)

Instructions:

  1. Remove the roast from the refrigerator at least 2 hours before cooking to bring it to room temperature. Pat the meat extremely dry with paper towels and tie between the bones with butcher's twine.
  2. Preheat oven to 250°F (120°C). Combine softened butter, garlic, rosemary, thyme, and Worcestershire sauce in a small bowl. Slather the herb butter over the entire surface of the roast.
  3. Place the meat fat-side up on a V-rack in a roasting pan. Insert a digital thermometer into the thickest part. Roast until the internal temperature reaches 120°F (49°C).
  4. Remove the roast and transfer to a cutting board. Tent loosely with foil and rest for 30–45 minutes. During this time, the internal temperature will carry over to approximately 130°F (54°C).
  5. While resting, prepare the au jus by simmering beef bone broth, red wine, and reserved pan drippings in a saucepan until reduced by one-third.
  6. Crank the oven to 500°F (260°C). Place the rested roast back into the oven for 6–10 minutes until a deep brown crust forms. Carve and serve immediately.