HERB-CRUSTED STANDING RIB ROAST AU JUS

Steps:

• Place the roast fat side up in a roasting pan. Brush the exposed ends of the roast with oil. Sprinkle the roast lightly with kosher salt. Combine 1/2 cup butter, black pepper, garlic, thyme, parsley, basil, rosemary and 1/2 teaspoon kosher salt in a bowl and mix well. Reserve 2 tablespoons butter mixture. Spread remaining 6 tablespoons butter mixture over the top of the roast. You may chill the roast and the reserved butter, covered separately, at this point for up to 1 day. Position oven rack in the bottom third of the oven and preheat the oven to 350 degrees. Roast the meat for 2 hours or to 125 degrees on a meat thermometer for medium-rare. Place the roast on a platter and cover loosely with foil. Let stand for 30 minutes. Strain the pan juices into a measuring cup. Skim off and discard any fat. Pour the juices into the roasting pan. Add the broth and wine. Bring to a boil over high heat. Boil for 6 minutes or until liquid is reduced to 1 1/4 cups, scraping any browned bits from the bottom of the pan. Whisk in the reserved 2 tablespoons butter mixture. Whisk in 1/4 cup butter. Season with salt and pepper. Carve the roast and serve with the sauce.