Ingredients:

  • 1 (4-bone) Standing Rib Roast (8-9 lbs), bone-in
  • 2 tbsp Coarse Kosher Salt
  • 1 tbsp Black Peppercorns, freshly cracked
  • 1 cup Unsalted Butter, softened
  • 6 cloves Garlic, minced
  • 2 tbsp Fresh Rosemary, finely chopped
  • 2 tbsp Fresh Thyme, finely chopped
  • 1 tbsp Dijon Mustard
  • 2 cups Beef Bone Broth
  • 1 cup Dry Red Wine
  • 2 tbsp Cold Butter
  • Reserved pan drippings

Instructions:

  1. Pat the roast completely dry with paper towels. Rub the salt and pepper all over the meat. Place it on the rack in the roasting pan and refrigerate uncovered for 12 to 24 hours to dry-brine.
  2. Preheat your oven to 250°F (120°C). In a small bowl, mix the softened butter, garlic, rosemary, thyme, and mustard. Slather the compound butter over the top and sides of the roast.
  3. Insert a digital meat thermometer into the thickest part of the meat and roast until the internal temperature reaches 120°F (49°C) for medium-rare.
  4. Remove the roast from the oven and tent loosely with foil. Increase the oven temperature to 500°F (260°C). Return the roast to the oven for 6–10 minutes until the exterior is deep brown and caramelized.
  5. Let the roast rest for at least 30 minutes before carving to allow juices to redistribute.
  6. While resting, place the roasting pan over medium heat. Deglaze with red wine, scraping up browned bits. Add beef broth and simmer until reduced by half. Whisk in cold butter for a glossy finish.