Ingredients:

  • 9 lb standing rib roast (bone-in)
  • 3 tablespoons kosher salt
  • 1 cup unsalted butter, softened
  • 3 tablespoons fresh rosemary, minced
  • 2 tablespoons fresh thyme, minced
  • 8 cloves fresh garlic, smashed into paste
  • 2 tablespoons black peppercorns, coarsely cracked
  • 2 cups beef bone broth
  • 1 cup dry red wine
  • 2 large shallots, minced
  • 2 tablespoons cold unsalted butter, cubed

Instructions:

  1. At least 12–24 hours before cooking, generously sprinkle the entire rib roast with 3 tablespoons of kosher salt. Place on a wire rack over a baking sheet and refrigerate uncovered to dry-brine.
  2. Remove the roast from the refrigerator 2 hours before cooking to allow it to temper to room temperature.
  3. Preheat your oven to 250°F (120°C). Position a rack in the lower third of the oven.
  4. In a small mixing bowl, combine 1 cup of softened butter, rosemary, thyme, garlic paste, and cracked peppercorns. Mix until a smooth herb paste forms.
  5. Pat the roast dry with paper towels. Slather the garlic-herb butter rub over the entire surface of the meat, focusing on the fat cap.
  6. Place the roast in a roasting pan fitted with a sturdy wire rack. Insert a digital meat thermometer into the thickest part of the meat, avoiding the bone.
  7. Roast for approximately 3.5 hours, or until the internal temperature reaches 115°F-120°F (46°C-49°C) for medium-rare.
  8. Remove the roast from the oven and transfer to a cutting board. Tent loosely with foil and let rest for at least 30 minutes. The temperature will continue to rise to about 130°F.
  9. While the meat rests, prepare the reduction: Simmer beef broth, red wine, and minced shallots in a saucepan over medium-high heat until reduced by half. Whisk in 2 tablespoons of cold butter until velvety.
  10. 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 crisp. Carve and serve with the red wine reduction.