Ingredients
Scale
- 1 (8-10 pound) standing rib roast (4-5 bones), trimmed and tied
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 8 tablespoons (1 stick) unsalted butter, softened
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 cup beef broth (for au jus)
- 1/4 cup red wine (optional, for au jus)
Instructions
- The day before serving, pat the rib roast dry with paper towels and place on a wire rack set inside a rimmed baking sheet.
- Season generously all over with kosher salt and black pepper, gently pressing the seasonings into the meat to adhere.
- Leave the seasoned roast uncovered in the refrigerator overnight (or up to 24 hours). This dry-brining process will help develop a flavorful crust.
- On Christmas day, remove the roast from the refrigerator 3 hours before you plan to start cooking to allow it to come to room temperature.
- Preheat your oven to 250°F (121°C) and position a rack in the lower third of the oven.
- In a small bowl, mix the softened butter with minced garlic, chopped rosemary, thyme leaves, Dijon mustard, and Worcestershire sauce until well combined.
- Gently pat the roast dry again if necessary, then spread the herb butter mixture evenly over the top and sides of the roast.
- Insert a probe thermometer into the center of the roast, making sure it’s not touching bone.
- Place the roast, fat side up, in the oven and cook until the internal temperature reaches 120°F (49°C) for rare, 125°F (52°C) for medium-rare, or 130°F (54°C) for medium, about 20-25 minutes per pound.
- Once the desired internal temperature is reached, remove the roast from the oven and tent loosely with foil. Let it rest for 30 minutes while you increase the oven temperature to 500°F (260°C).
- Return the roast to the hot oven for 6-10 minutes, until the exterior is deeply browned and crisp.
- Transfer the roast to a carving board and let rest for an additional 15 minutes before slicing.
- While the roast is resting, prepare the au jus by placing the roasting pan over medium heat on the stovetop.
- Add beef broth and red wine (if using) to the pan, scraping up any browned bits from the bottom.
- Simmer for 5-7 minutes until slightly reduced, then strain into a warm gravy boat.
- Slice the roast along the bone, then cut the meat into 1/2-inch thick slices against the grain.
- Serve immediately with the warm au jus, Yorkshire puddings, and your favorite holiday sides.
- Prep Time: 20 minutes
- Cook Time: 3 hours
