Black Pepper-Crusted Standing Rib Roast Au Jus - cooking recipe

Ingredients

1 (8 1/2 lb.) standing rib roast (weight with bones), top fat trimmed
vegetable oil
12 Tbsp. (1 1/2 sticks) unsalted butter (room temperature)
2 Tbsp. cracked or coarsely ground black pepper
4 large cloves garlic, minced
1/2 tsp. salt
2 1/4 c. low-salt beef broth
1/2 c. dry red wine

Preparation

Boning the roast makes slicing the meat much easier at serving time; have your butcher remove the backbone, or chine, from the whole rack and cut the meat off the ribs in 1 piece. Then tie the meat back onto the bones. The roast can be served on or off the bones. To crack whole peppercorns, enclose them in a resealable plastic bag and crush slightly with a meat mallet.