Ingredients:

  • 4-6 pound (approx. 1.8-2.7 kg) standing rib roast, bone-in (3-4 ribs)
  • 2 tablespoons (30 ml) olive oil
  • 2 tablespoons (30 ml) kosher salt (or sea salt)
  • 1 tablespoon (15 ml) freshly ground black pepper
  • 1 tablespoon (15 ml) dried thyme
  • 1 tablespoon (15 ml) dried rosemary
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 2 tablespoons (30 ml) reserved pan drippings
  • 2 tablespoons (30 g) all-purpose flour
  • 1 cup (240 ml) beef broth
  • Salt and pepper to taste

Instructions:

  1. Pat the rib roast dry with paper towels. (Optional: Dry brine in fridge for 2-24 hours.)
  2. In a small bowl, combine olive oil, salt, pepper, thyme, rosemary, and garlic. Rub the mixture evenly over the entire roast.
  3. Preheat oven to 450°F (232°C).
  4. Place the roast on the roasting rack in the roasting pan. Sear in the preheated oven for 15 minutes.
  5. Reduce the oven temperature to 325°F (163°C).
  6. Continue roasting, using a meat thermometer to monitor the internal temperature. Use this general guide, but always rely on the thermometer: Rare: 120-125°F (49-52°C) Medium-Rare: 130-135°F (54-57°C) Medium: 135-140°F (57-60°C) Medium-Well: 140-145°F (60-63°C) Well-Done: 145°F + (63°C +) Not recommended Note: Cooking times will vary based on oven calibration and roast size.
  7. Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 20 minutes before carving. The internal temperature will continue to rise during resting.
  8. While the roast rests, skim off any excess fat from the pan drippings. Whisk in the flour and cook for 1-2 minutes. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Simmer until thickened. Season with salt and pepper to taste.
  9. Carve the rib roast against the grain and serve immediately.