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1
Preheat the oven to 350.
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2
Spread the butter over the cut side of the garlic and wrap it loosely in foil, crimping the package to seal.
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3
Roast for about 45 minutes, or until very soft.
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4
Squeeze the soft garlic cloves from the skin and strain into a small bowl.
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5
Cover with plastic wrap.
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6
Increase the oven temperature to 400.
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7
Put the reserved rib bones in a roasting pan and roast for 30 minutes, or until browned.
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8
(Leave the oven on.)
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9
Transfer the rib bones to a medium saucepan, cover with 4 cups of water and add 1/2 teaspoon of salt.
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10
Cover partially and simmer over low heat until the liquid is reduced to 1 cup, about 1 1/2 hours.
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11
Strain the stock into a bowl.
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12
Meanwhile, in a spice grinder, grind the peppercorns, coriander, cumin and anise seeds to a coarse powder.
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13
Rub the spice mix all over the roast and season it with salt.
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14
Set the meat on a rack in a roasting pan and roast in the center of the oven for 15 minutes.
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15
Reduce the temperature to 325 and roast for about 2 hours longer, or until an instant-read thermometer inserted in the center of the roast registers 120 for medium rare.
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16
Transfer the roast to a carving board.
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17
Cover loosely with foil and let rest for 10 to 15 minutes before slicing.
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18
Pour the juices from the roasting pan into a glass measure and discard the fat.
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19
Set the roasting pan over two burners on moderately high heat.
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20
When the pan starts to sizzle, add 1/2 cup of water and simmer, scraping the bottom of the pan to loosen any browned bits.
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21
Stir in the reserved stock and simmer over low heat for a few minutes.
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22
Pour this jus into a small saucepan and add the reserved pan juices from the glass measure; keep the jus warm over very low heat.
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23
Using a large, sharp knife, carve the roast into 1/2-inch-thick slices; add any meat juices to the jus.
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24
Whisk in 1 tablespoon of the roasted-garlic puree.
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25
Season the jus with salt and pepper and serve with the roast.
