Ingredients:

  • 1 (3-bone) Standing Rib Roast, approximately 7 lbs
  • 3 tbsp Kosher salt
  • 2 tbsp Coarsely cracked black pepper
  • 6 cloves Garlic, minced
  • 2 tbsp Fresh rosemary, finely chopped
  • 2 tbsp Fresh thyme, finely chopped
  • 1/2 cup Unsalted butter, softened
  • 1 cup Dry red wine (Cabernet Sauvignon or Merlot)
  • 2 cups Beef bone broth
  • 2 small Shallots, minced
  • 1 tbsp Balsamic vinegar
  • 1 tbsp Cold unsalted butter

Instructions:

  1. Pat the roast dry with paper towels. Rub the entire surface with kosher salt. Place on a roasting rack and refrigerate uncovered for 12–24 hours for a dry brine. Remove from fridge one hour before cooking.
  2. In a small bowl, mash together softened butter, minced garlic, cracked pepper, rosemary, and thyme. Rub the herb butter over the top and sides of the beef.
  3. Preheat oven to 325°F (163°C). Insert a digital meat thermometer into the center of the roast. Roast until the internal temperature reaches 120°F (49°C) for medium-rare, approximately 15-20 minutes per pound.
  4. Transfer the roast to a cutting board and tent loosely with foil. Let it rest for 30–45 minutes to allow juices to redistribute.
  5. To make the jus, sauté shallots in the roasting pan drippings over medium heat. Deglaze with red wine, scraping the brown bits. Add beef broth and balsamic vinegar; simmer until reduced by half. Whisk in cold butter and strain before serving.