(I talked about this recipe here)
8 1/2-pound standing rib roast (weight with bones), top fat trimmed
8 tablespoons unsalted butter, room temperature
2 tablespoons cracked or coarsely ground black pepper
4 garlic cloves, minced
1/2 teaspoon salt, plus more for sprinkling
2 1/4 cups beef broth
1/2 cup dry red wine
Place roast, fat side up, in roasting pan. Brush exposed ends of roast with vegetable oil. Sprinkle roast lightly all over with salt. Mix butter, cracked pepper, garlic, and 1/2 teaspoon salt in small bowl. Reserve 2 tablespoons pepper butter for sauce. Spread remaining pepper butter all over top (fat side) of roast. (Can be prepared 1 day ahead. Cover roast and reserved pepper butter separately and chill.)
Position rack in bottom third of oven and preheat oven to 350. Roast meat until instant-read thermometer inserted into thickest part of meat registers 125 for medium-rare (about 2 hours and 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 and discard. Add pan juices to a saucepan on the stove, along with broth and wine. 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. Season with more salt and pepper, if desired.
makes 8 large servings
source: Bon Appetit