Makes 6 servings. Difficulty
For the roast: 1 6-7 lb. standing rib roast (with 3-4 ribs) 1/2 Tablespoon freshly ground black pepper 2 bay leaves, crushed 3 garlic cloves, minced 1 shallot, minced 1 teaspoon thyme, chopped 1 teaspoon rosemary, chopped 1 teaspoon sage, chopped 1 Tablespoon kosher salt 1 Tablespoon extra virgin olive oil
For the jus: 1/2 cup red wine 2 cups gf beef stock 1 rosemary sprig 1 thyme sprig 1 bay leaf 1 garlic clove, crushed
Trim all but a thin layer of fat from the roast. In a small bowl combine the black pepper, bay leaves, garlic and herbs along with the salt and olive oil. Rub the resulting paste all over the roast. Cover the roast and chill for overnight in the refrigerator.
About an hour before cooking, remove the roast from the refrigerator and let stand for 1 hour at room temperature. Preheat the oven to 450 degrees F.
Roast the beef in the middle of the oven, uncovered, for 20 minutes. Reduce the heat to 350 degrees F and continue to roast until a thermometer inserted into the center of the meat registers 110 degrees F (about 1-1/2 to 1 3/4 hours or more). Transfer the roast to a large platter and loosely cover with foil. Let stand for about 25 minutes (meat will continue to cook, reaching about 130 degrees for medium-rare).
Make the jus: Skim the fat from the pan and add the wine to the pan scraping up any browned bits on the bottom. Transfer the liquid to a saucepan and bring to a simmer. Add the beef stock, rosemary sprig, thyme sprig, bay leaf and garlic. Bring to a simmer and cook until liquid is reduced to about 1-1/2 cups. Season with salt and freshly ground black pepper. Strain the jus.