Ingredients:

  • 1 (4-bone) Standing Rib Roast, approximately 9 lbs
  • 3 tbsp Kosher salt
  • 2 tbsp Coarse 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 stock
  • 1/2 cup Dry red wine

Instructions:

  1. Remove the roast from the refrigerator 2 hours before cooking to bring it to room temperature. Pat the meat dry with paper towels and tie between the bones with kitchen twine. Rub the entire surface with the Garlic Herb Compound Butter.
  2. Preheat your oven to 250°F (120°C). Place the roast on a rack in a roasting pan, bone-side down. Insert a digital thermometer into the thickest part of the meat.
  3. Slide the roast into the oven and cook until the internal temperature reaches 115°F (46°C) for medium-rare, approximately 30 minutes per pound.
  4. Remove the roast from the oven and tent loosely with foil. Let it rest for 30–45 minutes. The internal temperature will rise to about 120°F–125°F.
  5. Increase oven temperature to 500°F (260°C). Return the rested roast to the oven for 6–10 minutes until the exterior is browned and crisp.
  6. Carve the roast immediately after the high-heat sear and serve with red wine au jus made from pan drippings, beef stock, and red wine.