Black Pepper-Crusted Standing Rib Roast Au Jus

Ingredients:

• 1 8 1/2-pound 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 lg. cloves garlic, minced
• 1/2 tsp. salt
• 2 1/4 c. low-salt beef broth
• 1/2 c. dry red wine

How to Prepare:
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 one 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.

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 Tbsp. butter, 2 Tbsp. cracked pepper, minced garlic, and 1/2 tsp. salt in a small bowl. Reserve 2 Tbsp. pepper butter for the sauce. Spread remaining pepper butter all over top (fat side) of the roast. (can be prepared one day ahead. Cover roast and reserved pepper butter separately; chill.)

Position rack in bottom third of oven and preheat to 350 degrees. Roast rib roast until instant-read thermometer inserted into thickest part of meat registers 125 degrees 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 Tbsp. plain butter. Season with more salt and pepper, if desired. Slice roast and serve with sauce.