• Dry Rub: 12-hours before cooking, rub the beef with my seasoning mixture. By dry brining the beef, you allow the salt to penetrate deeply into the roast, flavoring not just the crust, but deeply into the center of the meat itself.
• Bring to Room Temperature: About 2-hours before roasting, bring the roast out of the refrigerator and allow it to come up to room temperature.
• Preheat oven to 425°F: Insert a meat thermometer into the beef, careful not to touch the bones. Place the Standing Rib Roast bone side down for 30-minutes
• Reduce Temperature to 400°F: Baste the beef with pan juices, roast until the internal temperature reaches 85°F, approximately 1-hour
• Reduce Temperature to 160°F: Open the oven door to let it cool quickly, Add the chopped carrots, celery, garlic, and thyme to the pan juices, close the door and let the roast rest uncovered inside the warm oven for 45-60 minutes. Until the internal temperature is 120°F for rare, 125°F for medium-rare.
• Remove the roast from the roasting pan and place on a cutting board and cover with foil, let rest for 15 minutes

Au Jus

• Pour out the grease from the roasting pan and place the roasting pan on the stovetop over high heat
• Add red wine and bring to a boil while scraping the browned bits in the bottom of the pan
• Add the beef broth and bring to a boil, reducing by half, strain the mixture and discard the solids
• Serve warm