Standing Rib Roast with Au Jus

Ingredients

• 1 standing rib roast, 4 bones, about 8 lb
• 2 tablespoons kosher salt
• 1 tablespoon coarsely ground black pepper
• 2 teaspoons garlic powder
• 1 tablespoon chopped fresh rosemary
• 2 tablespoons olive oil
• 2 cups beef stock
• 1/2 cup dry red wine
• 1 shallot, minced
• 1 tablespoon unsalted butter

Before you cook

• Ask the butcher to cut the rib bones free and tie them back onto the roast, which makes carving simple.
• Pat the roast dry and rub it all over with the salt, pepper, and garlic powder.
• Set it on a rack over a sheet pan and refrigerate uncovered for 24 hours.
• Pull the roast out 3 hours before cooking and let it come toward room temperature.

Steps

1. Heat the oven to 250 degrees Fahrenheit.
2. Rub the roast with the olive oil and press the chopped rosemary into the fat cap.
3. Set the roast bone side down in a roasting pan and slide it into the oven.
4. Roast for about 3 and a half hours, checking the center with a probe thermometer after 3 hours.
5. Pull the roast out the moment the deepest point reads 120 degrees Fahrenheit for medium rare.
6. Tent it loosely with foil and rest it on the counter for 45 minutes.
7. Raise the oven to 500 degrees Fahrenheit while the meat rests.
8. Return the roast to the hot oven for 8 to 10 minutes until the exterior is dark brown and crackling.
9. Move the roast to a carving board and set the roasting pan over a burner on medium heat.
10. Pour in the wine and shallot and scrape the pan clean as the wine reduces by half.
11. Add the beef stock and simmer for 6 minutes until slightly reduced.
12. Whisk in the butter, strain the jus, and season it with salt and pepper.
13. Cut the strings, lift off the bone rack, and carve the roast into thick slices across the grain.