Ingredients:

  • 1 (4-bone) Standing Rib Roast, approximately 9 lbs
  • 3 tbsp Coarse Kosher Salt
  • 2 tbsp Coarse Black Pepper
  • 0.5 cup Unsalted Butter, softened
  • 6 cloves Garlic, minced into a paste
  • 2 tbsp Fresh Rosemary, finely chopped
  • 2 tbsp Fresh Thyme, finely chopped
  • 1 tbsp Prepared Horseradish
  • 2 cups Beef Bone Broth
  • 0.5 cup Dry Red Wine

Instructions:

  1. Season the roast generously with 3 tbsp coarse salt on all sides. For best results, place on a wire rack over a rimmed baking sheet and dry-brine in the refrigerator uncovered for 24 hours.
  2. Preheat your oven to 225°F (107°C). In a small bowl, combine softened butter, garlic paste, rosemary, thyme, black pepper, and horseradish to create the garlic herb rub.
  3. Slather the herb rub over the entire surface of the roast. Insert a digital probe thermometer into the thickest part of the meat, avoiding the bone.
  4. Place the roast in a roasting pan with a V-rack. Roast until the internal temperature reaches 120°F (49°C) for medium-rare, which typically takes 3 to 4 hours.
  5. Remove the roast from the oven and tent loosely with foil. Allow it to rest for at least 30 to 45 minutes. This stabilizes the internal temperature.
  6. While resting, prepare the au jus: Deglaze the roasting pan with red wine over medium heat, scraping up the brown bits. Add beef bone broth and simmer until reduced by a third.
  7. Increase oven temperature to 500°F (260°C). Return the rested roast to the oven for 6-10 minutes until the exterior is deeply browned and crispy. Slice and serve with the au jus.