Dry Aged Standing Rib Roast With Herb Rub

Name: Dry Aged Standing Rib Roast With Herb Rub
Total time: 1 h 45 min
Yield: 4 servings
Ingredients: 6 beef roast bone in with fat on top, approximately 12 – 14 pounds; 1 tablespoon dried thyme; 1 1/2 tablespoons dried rosemary; 4 tablespoons cracked black pepper freshly; 1 1/2 tablespoons granulated garlic; 1 1/2 tablespoons onion powder; 3 tablespoons kosher salt; 1 tablespoon coriander toasted and cracked; 3 tablespoons olive oil; 3 carrots washed, ends trimmed and cut into large 3-inch chunks; 3 celery ribs washed and cut into large 3-inch pieces; 2 yellow onion peeled and quartered; 2 cups beef broth; pan drippings from roast, about 1 1/2 cups; 3/4 red wine; 2 cups beef stock; 3 tablespoons unsalted butter; kosher salt; cracked black pepper

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SERVINGS:

6 beef roast (bone in with fat on top, approximately 12 – 14 pounds)

1 tablespoon dried thyme

1 1/2 tablespoons dried rosemary

4 tablespoons cracked black pepper (freshly)

1 1/2 tablespoons granulated garlic

1 1/2 tablespoons onion powder

3 tablespoons kosher salt

1 tablespoon coriander (toasted and cracked)

3 tablespoons olive oil

3 carrots (washed, ends trimmed and cut into large 3-inch chunks)

3 celery ribs (washed and cut into large 3-inch pieces)

2 yellow onion (peeled and quartered)

2 cups beef broth

pan drippings (from roast, about 1 1/2 cups)

3/4 red wine

2 cups beef stock

3 tablespoons unsalted butter

kosher salt

cracked black pepper

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Dry Aged Standing Rib Roast With Herb Rub

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