Ingredients:

  • 1 bone-in standing rib roast (approx. 8.5 lbs)
  • 2 tbsp coarse kosher salt
  • 0.5 cup unsalted butter, softened
  • 6 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 1 tbsp coarse black pepper
  • 2 cups beef bone broth
  • 0.5 cup dry red wine
  • 1 tsp Worcestershire sauce

Instructions:

  1. Pat the roast dry with paper towels and rub the entire surface with 2 tablespoons of coarse kosher salt. Place on a wire rack over a sheet pan and refrigerate uncovered for 12 to 24 hours to dry brine.
  2. Two hours before cooking, remove the roast from the refrigerator. In a small bowl, combine softened butter, minced garlic, rosemary, thyme, and black pepper to create the herb compound butter.
  3. Slather the herb compound butter over the entire surface of the roast, focusing on the top fat cap.
  4. Preheat your oven to 500°F (260°C). Place the roast in a heavy-duty roasting pan with a V-rack and insert a digital leave-in meat thermometer into the thickest part of the meat.
  5. Roast at 500°F for exactly 15 minutes to develop the Maillard crust.
  6. Turn off the oven completely. Do not open the oven door. Let the roast sit in the residual heat for approximately 2 hours, or until the internal temperature reaches 120°F for rare or 130°F for medium-rare.
  7. Remove the roast from the oven and let it rest on a carving board. While resting, deglaze the roasting pan with red wine, beef bone broth, and Worcestershire sauce, simmering over medium heat to create the au jus.
  8. Carve the roast against the grain and serve with the red wine au jus.