6-8 lb. standing beef rib roast, chine bone removed and rib bones shortened and frenched by Sam the Butcher

2 Tbsp. olive oil, plus more as needed

-beef dry rub of choice

1 cup beef stock

½ cup Cabernet Sauvignon

-Big Y salt and fresh ground pepper to taste

DIRECTIONS
Coat the roast with the oil then the dry rub. Place, rib-side down, in a large roasting pan; let stand at room temperature for 30 minutes. Preheat oven to 325ºF. Place roasting pan in oven and roast for about 1½-2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 120-125ºF. for medium rare. Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle. Pour pan drippings through a fine sieve; discard fat and add drippings to beef stock. Place roasting pan over medium-high heat. Add wine and scrape up the brown bits in the bottom of the pan. Add stock mixture and season to taste with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving with meat.

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