Ingredients:

  • 9 lb Bone-in Standing Rib Roast
  • 3 tbsp Coarse Kosher Salt
  • 2 tbsp Coarsely cracked black peppercorns
  • 4 tbsp Extra Virgin Olive Oil
  • 6 cloves Garlic, minced
  • 2 tbsp Fresh Rosemary, finely chopped
  • 2 tbsp Fresh Thyme, finely chopped
  • 1 tsp Smoked Paprika
  • 2 cups Beef Bone Broth
  • 0.5 cup Dry Red Wine
  • 2 Shallots, minced
  • 1 sprig Fresh Rosemary

Instructions:

  1. Pat the rib roast bone-dry with paper towels. Rub the coarse kosher salt and cracked pepper over every inch of the meat. Place on a wire rack over a roasting pan and refrigerate uncovered for 24 hours to dry brine.
  2. In a small bowl, combine extra virgin olive oil, minced garlic, chopped rosemary, thyme, and smoked paprika to create a paste.
  3. Remove the roast from the refrigerator. Slather the herb rub over the entire roast. Insert a digital leave-in probe thermometer into the thickest part of the meat, avoiding the bone.
  4. Preheat oven to 225°F (107°C). Roast the beef until the internal temperature reaches 120°F (49°C) for medium-rare, which typically takes about 3 hours (30 minutes per pound).
  5. Remove the roast from the oven and tent loosely with foil. Allow the meat to rest for at least 30 minutes. The internal temperature will rise slightly during this time.
  6. While the meat rests, prepare the jus: In a saucepan, simmer the beef bone broth, red wine, minced shallots, and rosemary sprig. Reduce by one-third and strain through a fine-mesh strainer.
  7. Increase oven temperature to 500°F (260°C). Return the rested roast to the oven for 6-10 minutes until a dark, mahogany-colored crust forms.
  8. Carve the roast immediately and serve with the warm herb jus.