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

Ingredients

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

Preparation

Place roast, fat side up, in roasting pan.
Brush exposed ends of roast with vegetable oil.
Sprinkle roast lightly all over with salt.
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.).
Position rack in bottom third of oven and preheat to 350\u00b0F
Roast rib roast until instant-read thermometer inserted into thickest part of meat registers 125\u00b0F 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).
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.
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.
Surround roast with Roasted Red Onions.
Garnish with watercress.
Slice roast and serve with sauce.