8 pound bone in beef rib roast, preferably 3 or 4 bones
4 tablespoons unsalted butter, softened to room temperature
2 tablespoons kosher salt
1 tablespoon coarsely cracked black pepper
4 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 cup beef broth for the roasting pan
1 tablespoon balsamic vinegar for the pan juices
Instructions
Remove the roast from the refrigerator at least two hours before you plan to cook it. This allows the meat to come to room temperature, which ensures it cooks evenly from the edges to the center. Use paper towels to pat the entire surface of the beef completely dry, which is essential for getting a beautiful crust.
In a small mixing bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, salt, and cracked black pepper. Mix them together until you have a smooth, fragrant paste. This herb butter will serve as the primary seasoning and helps to brown the exterior of the roast beautifully.
Place the roast in a heavy roasting pan, bone side down. Generously rub the herb butter mixture over the top and sides of the meat, ensuring an even coating. If you have any extra salt, feel free to give it one final sprinkle to help build that savory crust during the roasting process.
Preheat your oven to 450 degrees Fahrenheit. Place the roast in the oven for 15 to 20 minutes to sear the outside. After the initial sear, lower the oven temperature to 325 degrees Fahrenheit. Pour the beef broth and balsamic vinegar into the bottom of the pan, being careful not to wash the seasoning off the meat. Continue roasting until a meat thermometer inserted into the thickest part reaches your desired level of doneness, usually about 15 minutes per pound for medium rare.
Once the roast reaches an internal temperature of about 120 degrees Fahrenheit for medium rare, remove it from the oven. Transfer the meat to a cutting board and tent it loosely with foil. Let it rest for at least 30 minutes. This step is crucial because it allows the juices to redistribute, ensuring every slice is moist and flavorful.
