Ingredients:

  • 1 (8 lb / 3.6 kg) Standing Rib Roast (3 or 4 bones), bone-in
  • 2 tbsp (30 g) Kosher salt
  • 1 tbsp (6 g) Coarsely ground black pepper
  • 1 cup (225 g) Unsalted butter, softened
  • 6 cloves Garlic, minced
  • 2 tbsp (6 g) Fresh rosemary, finely chopped
  • 2 tbsp (6 g) Fresh thyme, finely chopped
  • 1 tbsp (15 ml) Worcestershire sauce
  • 2 cups (480 ml) Beef bone broth
  • 1 cup (240 ml) Dry red wine (Cabernet or Merlot)
  • 1 sprig Fresh rosemary

Instructions:

  1. Pat the roast completely dry with paper towels. Season aggressively on all sides with kosher salt. Place the meat on a wire rack over a baking sheet and refrigerate uncovered for at least 12 hours (up to 24) to dry-brine.
  2. Remove the roast from the fridge 1 hour before cooking. Preheat your oven to 250°F (120°C). In a small bowl, combine softened butter, minced garlic, chopped rosemary, thyme, pepper, and Worcestershire sauce.
  3. Slather the Herb Garlic Butter over the entire surface of the roast. Insert a meat thermometer into the thickest part and roast until the internal temperature reaches 115°F (46°C) for rare or 120°F (49°C) for medium-rare.
  4. Remove the roast from the oven and tent loosely with foil. Increase oven temperature to 500°F (260°C). Once hot, return the roast for 6–10 minutes until the exterior is deeply browned and sizzling.
  5. Rest the meat for at least 30 minutes before carving to allow juices to redistribute.
  6. While the meat rests, place the roasting pan over medium heat on the stove. Deglaze with red wine, scraping up the browned bits. Add beef bone broth and a sprig of rosemary; simmer until reduced by half. Strain through a fine-mesh sieve and serve as jus.