Black Pepper-crusted Standing Rib Roast Au Jus

Total Time: 3 hrs 16 mins Preparation Time: 16 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 8 1/2 lbs standing rib roast, top fat trimmed (weight with bones)
• vegetable oil
• 12 tablespoons unsalted butter, room temperature
• 2 tablespoons fresh coarse ground black pepper
• 4 large garlic cloves, minced
• 1/2 teaspoon salt
• 2 1/4 cups low sodium beef broth
• 1/2 cup dry red wine

Recipe

• 1 place roast, fat side up, in roasting pan.
• 2 brush exposed ends of roast with vegetable oil.
• 3 sprinkle roast lightly all over with salt.
• 4 mix 8 tablespoons butter, 2 tablespoons cracked pepper, minced garlic, and 1/2 teaspoon salt in small bowl.
• 5 reserve 2 tablespoons pepper butter for sauce.
• 6 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.).
• 7 position rack in bottom third of oven and preheat to 350°f
• 8 roast rib roast until instant-read thermometer inserted into thickest part of meat registers 125°f for medium-rare, about 2 hours 45 minutes.
• 9 transfer roast to platter and cover loosely with foil; let rest 30 minutes (temperature will rise slightly as roast stands).
• 10 strain pan juices from roasting pan into measuring cup.
• 11 skim off any fat from top of pan juices; discard fat.
• 12 return pan juices to roasting pan; set pan over 2 burners.
• 13 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.
• 14 whisk in reserved pepper butter and remaining 4 tablespoons plain butter.
• 15 season with more salt and pepper, if desired.
• 16 surround roast with roasted red onions.
• 17 garnish with watercress.
• 18 slice roast and serve with sauce.