Ingredients:

  • 9 lb Standing Rib Roast (3–4 bones)
  • 3 tbsp Kosher salt
  • 2 tbsp coarsely ground black pepper
  • 1/2 cup unsalted butter, softened
  • 6 cloves garlic, minced into a paste
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp Worcestershire sauce
  • 2 cups beef bone broth
  • 1/2 cup dry red wine
  • 1 sprig fresh rosemary

Instructions:

  1. Pat the roast dry with paper towels. Tie the roast between the bones with butcher’s twine to maintain shape. Coat the entire roast liberally with Kosher salt. Place on a wire rack over a sheet pan and refrigerate, uncovered, for 12 to 24 hours to dry-brine.
  2. Remove the roast from the refrigerator 2 hours before cooking. Preheat oven to 250°F (120°C). Combine butter, garlic, chopped rosemary, thyme, and Worcestershire sauce to create a rub; slather over the entire roast. Insert a digital thermometer into the thickest part of the meat.
  3. Place the roast in the oven and cook until the internal temperature reaches 120°F (49°C) for medium-rare, approximately 3 to 3.5 hours.
  4. Remove the roast from the oven and tent loosely with foil. Let the meat rest for 30 to 45 minutes. During this time, the internal temperature will rise to approximately 130°F (54°C).
  5. While the meat rests, prepare the au jus by simmering beef bone broth, red wine, and a rosemary sprig with the pan drippings until reduced by one-third.
  6. Crank the oven to 500°F (260°C). Return the rested roast to the oven for 5-10 minutes until a deep brown crust forms. Carve and serve with the prepared au jus.