Black Pepper-Crusted Standing Rib Roast Au Jus
- 8 1/2 pounds standing rib roast - (weight with bones) top fat trimmed
- Vegetable oil as needed
- 12 tablespoons unsalted butter - (1 1/2 sticks) room temperature
- 2 tablespoons cracked or coarsely-ground black pepper
- 4 large garlic cloves minced
- 1/2 teaspoon salt
- 2 1/4 cups low-salt beef broth
- 1/2 cup dry red wine
- Roasted Red Onions (see recipe)
- 1 large bunch watercress
Place roast, fat-side up, in roasting pan. Brush exposed ends of roast with vegetable oil. Sprinkle roast lightly all over with salt.
Mix 8 tablespoons butter, 2 tablespoons cracked pepper, minced garlic, and 1/2 teaspoon salt in small bowl. Reserve 2 tablespoons pepper butter for sauce. Spread remaining pepper butter all over top (fat side) of roast. (Can be prepared 1 day ahead. Cover roast and reserved pepper butter separately; chill.)
Position rack in bottom third of oven and preheat to 350 degrees. Roast rib roast until instant-read thermometer inserted into thickest part of meat registers 125 degrees for medium-rare, about 2 hours 45 minutes. Transfer roast to platter and cover loosely with foil; let rest 30 minutes (temperature will rise slightly as roast stands).
Strain pan juices from roasting pan into measuring cup. Skim off any fat from top of pan juices; discard fat. Return pan juices to roasting pan; set pan over 2 burners. Add broth and wine to roasting pan and boil over high heat until liquid is reduced to 1 1/4 cups, scraping up any browned bits from bottom of pan, about 6 minutes. Whisk in reserved pepper butter and remaining 4 tablespoons plain butter. Season with more salt and pepper, if desired.
Surround roast with Roasted Red Onions. Garnish with watercress. Slice roast and serve with sauce.
This recipe yields 8 servings.
What to drink: A medium- to full-bodied red with peppery spice, such as Syrah (called Shiraz if it's from Australia).