1 (6- to 7-pound) 3-rib standing rib roast, fat cap trimmed to ¼ inch
2 tablespoons kosher salt
⅓ cup unsalted butter, softened
⅓ cup minced garlic
¼ cup chopped fresh thyme
¼ cup chopped fresh parsley
¼ cup Dijon mustard
2 tablespoons cracked black peppercorns
2 tablespoons Creole seasoning*
8 to 10 large sprigs fresh rosemary
2 medium yellow onions, cut into ¼-inch wedges
1 head garlic, cut in half
1 tablespoon vegetable oil
1 cup dry red wine
3 cups low-sodium beef broth
1½ tablespoons cornstarch
1 tablespoon Worcestershire sauce
Instructions
Pat rib roast dry with paper towels; rub evenly with salt.
In a small bowl, combine butter, garlic, thyme, parsley, mustard, peppercorns, and Creole seasoning. Spread butter mixture evenly over roast. Place rosemary on top of fat cap; secure with butcher’s twine. Place roast on a large platter or baking sheet; wrap in plastic wrap, and refrigerate for at least 5 hours or up to overnight.
Let roast stand, uncovered, at room temperature for 2 hours.
Preheat oven to 250°.
In a large roasting pan, place onion and garlic cut side up; drizzle with oil. Place V rack over vegetables, if desired. Place roast, fat cap side up, on vegetables.
Bake until an instant-read thermometer inserted in center of meat registers about 118°, 3 hours and 15 minutes to 3 hours and 45 minutes, or to desired degree of doneness. Transfer roast to cutting board, and loosely cover with foil. Let stand for 20 to 30 minutes. Increase oven temperature to 500°.
Line a baking sheet with foil, and place a wire rack on top.
Place roasting pan over medium-high heat; add wine, and cook, scraping browned bits from bottom of pan with a wooden spoon, until wine is reduced by half. Pour mixture into a medium saucepan. Bring to a gentle boil over medium-high heat.
In a small bowl, combine ¼ cup broth and cornstarch. Add cornstarch mixture and remaining 2¾ cups broth to wine, whisking until combined. Simmer until liquid is reduced by one-third and mixture is velvety in texture, about 15 minutes. Stir in Worcestershire. Strain through a fine-mesh sieve.
Discard butcher’s twine and rosemary. Move roast to prepared rack.
Bake until exterior is browned and sizzling, about 10 minutes. Transfer roast to cutting board. Let cool enough to handle. Remove bones. Thinly slice against the grain, and serve hot with warm au jus.
Notes
*We used Tony Chachere’s Original Creole Seasoning.
Recipe by Louisiana Cookin' at https://louisianacookin.com/6-recipes-for-a-christmas-eve-feast/