Herbed Rib Roast

Ingredients

• 2  bay leaves (not California)
• 2 cups beef broth 
• 1 tablespoon peppercorns whole black
• 1 teaspoon rosemary leaves fresh chopped
• 1 teaspoon thyme sprigs fresh chopped
• 1  garlic clove smashed
• 3  garlic clove 
• 1 tablespoon kosher salt 
• 1 tablespoon olive oil 
• 7 lb prime rib roast (sometimes called standing rib roast; 3 or 4 ribs)
• 1 small rosemary leaves fresh
• 1 small thyme sprigs fresh

Equipment

• frying pan
• sauce pan
• oven
• roasting pan
• kitchen thermometer
• stove
• mortar and pestle

Directions

1. Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar.
2. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast.
3. Transfer roast to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours.
4. Let roast stand at room temperature 1 hour.
5. Preheat oven to 450°F.
6. Roast beef in middle of oven 20 minutes. Reduce temperature to 350°F and roast beef until a thermometer inserted into center of meat registers 110°F, 1 1/2 to 1 3/4 hours more.
7. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.)
8. Skim fat from pan juices.
9. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits.
10. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.
11. Put slices from roast and serve with jus.
12. • Roast can marinate up to 24 hours.