Roast Recipe

Prepare the roast

Remove the rib roast from the refrigerator 1 to 2 hours before cooking to come to room temperature (this ensures even cooking). Pat the roast dry with paper towels. Using a small knife, trim any excessively long fat or connective tissue but leave a good fat cap for flavor and moisture.

Make the herb-garlic rub

In a small bowl combine the softened butter, olive oil, Dijon mustard, minced garlic, chopped rosemary, thyme, kosher salt, and freshly ground black pepper. Mix to a paste. Rub this mixture evenly all over the exterior of the roast, pressing into any seams. Let rest for 10 minutes so the rub adheres.

Preheat the oven and arrange vegetables

Preheat oven to 450°F (230°C). In a heavy roasting pan, scatter the shallots, carrots, celery and quartered onion to form a bed for the roast. Drizzle vegetables with a light drizzle of olive oil and season lightly with a pinch of salt and pepper.

Sear and roast

Place the roast, fat side up and bones down (if bone-in), on top of the vegetable bed. Insert an oven-safe meat thermometer into the thickest part of the roast, not touching bone. Roast at 450°F (230°C) for 15 minutes to develop a flavorful crust, then reduce oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches 120°F (49°C) for rare, 125°F (52°C) for medium-rare, or 135°F (57°C) for medium. For a 4 lb roast plan on approximately 60–75 minutes at 325°F after the initial sear, but rely on thermometer rather than time.

Rest the roast

Remove the roast from the oven when it reaches your target temperature. Transfer it to a cutting board and tent loosely with foil. Let rest for 20–25 minutes; carryover cooking will raise the internal temperature a few degrees and the juices will redistribute, producing a rosy, marbled slice.

Make pan jus

While the roast rests, place the roasting pan over medium heat on the stovetop (use two burners if pan is large) or pour drippings into a medium saucepan. Skim off excess fat, leaving about 1–2 tablespoons with the browned bits. Add the dry red wine to the pan and bring to a simmer, scraping up browned bits with a wooden spoon. Reduce by half (about 3–5 minutes). Add beef stock and simmer until slightly reduced, about 5–8 minutes. If you prefer a slightly thicker jus, mix cornstarch with cold water to make a slurry and whisk into the simmering jus; cook for 1–2 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper as needed.

Carve and serve

Transfer the rested roast to a carving board. If bone-in, carve slices between bones or remove bones and slice across the grain into 1/2-inch to 3/4-inch thick slices. Arrange slices on a warmed platter, spoon some pan jus over the meat, and garnish with chopped fresh parsley if using. Serve remaining jus alongside.