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1
When ordering the rib roast from a butcher, be sure to request a Top Choice roast cut from the small loin end, the best being ribs 12 through 10.
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2
Have the butcher cut off the chine/backbone.
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3
The rib bones look best if they are shortened and frenched.
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4
Have the butcher do this for you as well.
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5
Place the roast in the refrigerator a couple of days ahead of time.
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6
Set the roast at room temperature for 1 hour prior to cooking.
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7
Evenly salt and pepper the roast.
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8
Cover the bottom of a roasting pan with the olive oil and set on medium-high heat about 4 minutes until very hot.
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9
Place roast in hot roasting pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
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10
Remove roast from pan and set a wire rack in pan, and then set roast onto rack.
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11
Pour water over the roast and then pour the wine over the roast.
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12
Cut the 6 cloves of garlic in half lengthwise and with a small knife cut small slits into the top of the roast and insert the garlic clove halves into the roast.
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13
Generously season again with salt and pepper and then sprinkle with rest of the seasonings evenly.
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14
Place roast (uncovered) in the middle of the oven that has been pre-heated to 325 degrees (for medium-rare) and roast for 2 to 3 hours, or until internal temperature of the meat reaches 130 to 135 degrees for medium-rare.
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15
Remove roast from oven and tent with aluminum foil.
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16
Let stand for 20 to 30 minutes to allow the juices to redistribute themselves evenly throughout the roast.
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17
Set the roast on a cutting board and carve immediately next to each side of each bone.
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18
Every other slice will have a rib bone and every other slice will not have any bone at all.
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19
Serve immediately.
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20
Place all of the juices into a gravy boat with a 1/2 pinch of sugar to serve as the au jus.
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21
The au jus can be used as a gravy or placed into individual small dipping containers.
