Standing Rib Roast

Photo by James Carrier

Ingredients

1 ½ teaspoons kosher or coarse sea salt
1 ½ teaspoons fresh-ground black pepper
1 ¼ cups fat-skimmed beef broth
¼ cup brandy or tawny port
1 fat-trimmed, 4-bone beef rib-eye roast (about 8 1/2 lb.; see notes)
1 tablespoon dried thyme

1. Rinse meat and pat dry. In a small bowl, mix thyme, salt, and pepper. Rub mixture evenly all over roast. Set on a rack, bones down, in 10- by 15-inch roasting pan. 2. Roast beef in a 375° regular or convection oven until a thermometer inserted in the center of the narrow end reaches 135° for m...

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Variations on Standing Rib Roast

Standing Rib Roast
- Coarse salt
- pepper
- 1 standing rib roast of beef, about 6 1/2 pounds
- 4 cloves garlic
Standing Rib Roast
- 1 teaspoon pepper
- 2 cloves garlic, minced
- 1 (10-pound) standing rib roast
- 2 teaspoons salt
- 2 tablespoons all-purpose flour