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1
Place roast, fat side up, in roasting pan.
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2
Brush exposed ends of roast with vegetable oil.
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3
Sprinkle roast lightly all over with salt.
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4
Mix 8 tablespoons butter, 2 tablespoons cracked pepper, minced garlic, and 1/2 teaspoon salt in small bowl.
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5
Reserve 2 tablespoons pepper butter for sauce.
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6
Spread remaining pepper butter all over top (fat side) of roast. (Can be prepared 1 day ahead. Cover roast and reserved pepper butter separately; chill.).
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7
Position rack in bottom third of oven and preheat to 350u00b0F
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8
Roast rib roast until instant-read thermometer inserted into thickest part of meat registers 125u00b0F for medium-rare, about 2 hours 45 minutes.
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9
Transfer roast to platter and cover loosely with foil; let rest 30 minutes (temperature will rise slightly as roast stands).
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10
Strain pan juices from roasting pan into measuring cup.
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11
Skim off any fat from top of pan juices; discard fat.
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12
Return pan juices to roasting pan; set pan over 2 burners.
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13
Add broth and wine to roasting pan and 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.
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14
Whisk in reserved pepper butter and remaining 4 tablespoons plain butter.
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15
Season with more salt and pepper, if desired.
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16
Surround roast with Roasted Red Onions.
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17
Garnish with watercress.
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18
Slice roast and serve with sauce.
