Black Pepper-Crusted Standing Rib Roast Au Jus
This is the main dish I prepare for Christmas dinner. It’s wonderful every year, and I prepare with with scalloped potatoes, and other sides. More recipes to come.
1 8 1/2-pound standing rib roast (weight with bones), top fat trimmed
12 tablespoons (1 1/2 sticks) unsalted butter, 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
1 large bunch watercress
1. Place roast, fat side up, in roasting pan. Brush exposed ends of roast with vegetable oil. Sprinkle roast lightly all over with salt.
2. 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.)
3. Position rack in bottom third of oven and preheat to 350°F. Roast rib roast until instant-read thermometer inserted into thickest part of meat registers 125°F 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).
4. 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.
5. 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.
6. Surround roast with Roasted Red Onions. Garnish with watercress. Slice roast and serve with sauce.