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1
Allow the roast to sit at room temperature for 30 minutes before cooking.
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2
Preheat the oven to 250 degrees F.
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3
Use butcher's twine to tie the roast.
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4
Thread the string between the rib joints as well as on either end.
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5
Also tie the roast across the loin to help keep its shape.
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6
Season the roast liberally with the kosher salt and black pepper.
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7
Place a roasting pan over medium heat, and once the pan is hot, about 1 minute, lay the roast, fat-side (bone-side) down in the pan.
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8
Sear the meat until most of the fat has rendered and the meat is caramelized and golden brown, about 6 minutes.
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9
Turn the meat and sear on all remaining sides until they are caramelized as well, about 3 to 4 minutes per side.
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10
Remove the roast the pan and set aside.
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11
Add the onions, carrots, celery and garlic cloves to the roasting pan.
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12
Return the roast to the roasting pan and lay, bone side up on top of the vegetables.
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13
Place the pan in the oven and roast for 1 1/2 hours.
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14
After the meat has been roasting for 1 1/2 hours, remove 1 cup of the onions, carrots, celery and garlic from the roasting pan.
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15
Reserve the 1 cup of roasted vegetables for making the sauce.
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16
Combine the olive oil, minced garlic, lemon zest, lemon juice, rosemary and thyme in a small bowl.
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17
Stir all the ingredients in the bowl to incorporate, and brush this mixture over the roast being sure to cover all the exposed sides of the roast.
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18
Continue to cook the roast for another 1 to 1 1/2 hours or until a thermometer inserted into the center portion registers 130 degrees F. Remove from the oven and allow the roast to rest while the pan sauce is made.
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19
To make the sauce set a 1-quart saucepan over medium-high heat and add the olive oil.
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20
Once the oil is hot, about 1 minute.
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21
Add the shallots to the pan and saute until translucent, about 1 minute.
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22
Add the garlic to the pan and saute until aromatic, about 30 seconds.
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23
Sprinkle the flour in the pan and use a wooden spoon to stir and form a roux with the oil in the pan.
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24
Stir the roux for 2 minutes then pour the red wine into the pan.
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25
Cook the wine until nearly evaporated, about 1 minute.
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26
Add the veal reduction to the pan and bring the contents to a boil.
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27
Once the pan comes to a boil, reduce to a simmer and add the thyme, rosemary, and the reserved roasted vegetables from the roasting pan.
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28
Season with the salt and black pepper and continue to cook for 15 minutes at a gentle simmer.
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29
Remove the pan from the heat and swirl the cold butter into the sauce.
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30
Strain the sauce through a fine-meshed strainer into a clean heatproof bowl or clean saucepan.
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31
To serve, slice the roast into 4 portions, with 1 rib per person.
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32
Spoon the pan sauce over the ribs and serve immediately.
