Ingredients:

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

Instructions:

  1. Salt the meat. Rub 3 tbsp coarse kosher salt all over the 8 lb standing rib roast. Note: This draws out moisture and seasons the meat deeply.
  2. Refrigerate uncovered. Place the roast on a rack over a tray in the fridge for 24 hours until the surface looks dark and dry.
  3. Soften the butter. Mix 0.5 cup unsalted butter with 6 cloves minced garlic, 2 tbsp rosemary, 1 tbsp thyme, and 2 tsp black pepper.
  4. Temper the beef. Take the roast out of the fridge 2 hours before cooking until it loses its refrigerator chill.
  5. Apply the rub. Slather the herb butter over the entire surface of the roast, including the ends.
  6. Start low. Roast at 250°F (120°C) until the internal temperature hits 120°F for medium rare. Note: This usually takes 3 to 4 hours.
  7. Rest the meat. Remove from the oven and tent loosely with foil for 45 minutes until the juices redistribute.
  8. The final sear. Crank your oven to 500°F (260°C) and put the roast back in for 6 to 10 minutes until the crust is dark and sizzling.
  9. Prepare the au jus. Simmer 1 minced shallot, 0.5 cup red wine, and 2 cups bone broth in the roasting pan until slightly reduced.
  10. Carve and serve. Slice against the grain into thick slabs and serve immediately with the warm sauce.