Yield 6-8 servingsPlease log in to add this to your favorites.
- 6 to 8 pounds bone-in beef standing rib roast (3 ribs), fat cover trimmed to 1/8 inch thick
- 1/2 cup olive oil or 8 tablespoons butter, softened
- 4 cloves fresh garlic, minced
- 4 tsp kosher salt
- 1 tbsp pepper
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh rosemary leaves finally chopped
- 1 tbsp fresh basil, finely chopped
- 14 ounces low-sodium beefy broth
- 3 tbsp of unsalted butter, cut into pieces
- Season roast with 3 tsp kosher salt.
- Combine rub ingredients in a bowl. Reserve 2 tbsp of the mixture. Coat top and ends of roast with remaining 6 tbsp. (Optional: Wrap roast tightly in plastic wrap and refrigerate 12 to 24 hours for extra flavor.)
- Preheat oven to 325 degrees. Adjust oven rack to lower third of oven.
- Place roast bone side down on a rack in a shallow roasting pan. Do not cover or add water. Roast for 20 to 25 minutes per pound. Remove from oven when a meat thermometer inserted in the center of the thickest part of the roast, not touching bone or fat, reads 135 degrees. Cover roast loosely with foil and let stand 15 minutes before carving.
- Meanwhile, strain the pan juices into a measuring cup. Skim fat off and discard it. Pour pan juices into the roasting pan. Stir in broth and bring to a boil over high heat. Boil for 6 minutes or until liquid is reduced by half, scraping any browned bits from the bottom of the pan. Whisk in the reserved rub mixture. Whisk in butter. Season with salt and pepper.
- Carve the roast and serve au jus.
- If no fresh herbs available, substitute 1 tsp of dried herbs per 1 tbsp of fresh herbs.
- Oven roasts are most flavorful and tender eaten Medium-Rare. Remove your roast from the oven when a meat thermometer inserted in the center of the thickest part of the roast, not touching bone or fat, reads 130-135 degrees. The internal temperature will rise 5 to 10 degrees after removal from the oven. Let roast stand the recommended time for a Medium-Rare result. Letting the roast stand before carving allows juices to redistribute throughout for a juicier, more tender roast.