Standing Rib Roast with Garlic & Rosemary

Ingredients

• 4 to 5 lb beef rib roast (this is enough for 4 to 6 people – you can easily do a bigger roast and increase the rest of the ingredients. It will also take longer to cook.)
• 4 cloves garlic, thinly sliced
• 2 tbsp chopped fresh rosemary
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 to 3 cups beef broth
• 1 sprig fresh rosemary
• 1 cup red wine

Instructions

1. Preheat oven to 450F and set roast, fat side up on a rack in a large roasting pan. Cut deep slits all over top and sides and push a slice of garlic into each slit. Sprinkle all over with chopped rosemary, salt and pepper.
2. Add rosemary sprig and 2 cups beef broth to the bottom of the pan. Roast beef 15 minutes, then reduce oven temperature to 325F and roast another 1 1/2 to 2 hours, until a thermometer inserted into the center of the roast reaches 125F for medium rare and 135F for medium. Remove from oven, transfer to a large cutting board or serving platter, tent with foil and let rest.
3. Set the roasting pan with any juices over two elements on the stove set on medium heat. Add 1/2 to 1 cup broth and scrape up any browned bits. Add wine and bring to a simmer. Simmer 5 to 10 minutes, then strain through a sieve to remove solids.
4. Thinly slice beef against the grain and serve with sauce.