Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus: Recipes + Menus : gourmet.com

Name: Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus: Recipes + Menus : gourmet.com
Ingredients: 1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds); 1/4 cup mixed peppercorns (pink, white, and green); 3 tablespoons plus 2 1/2 teaspoons kosher salt, divided; 2 tablespoons chopped fresh thyme; 2 tablespoons chopped fresh rosemary; 1 tablespoon extra-virgin olive oil; 3 pounds medium Yukon Gold potatoes, peeled and each cut into 6 wedges (keep in a bowl of cold water to prevent discoloration); 3 pounds carrots, peeled and cut diagonally into 2-inch pieces; 1 (750 ml) bottle Pinot Noir; 1/2 cup chopped shallots; 4 tablespoons unsalted butter, divided; 2 1/4 cups reduced-salt beef or chicken broth; Heavy flameproof roasting pan (not glass) fitted with a flat rack; instant-read thermometer; 2 (18- by 13-inch) heavy rimmed sheet pans (aka half-sheet pans); parchment paper

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Nothing says Christmas quite like a standing beef rib roast. For starters, it's got good bones. And those bones give it stature—there's nothing petite about thi

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Ingredients

1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds)
1/4 cup mixed peppercorns (pink, white, and green)
3 tablespoons plus 2 1/2 teaspoons kosher salt, divided
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon extra-virgin olive oil
3 pounds medium Yukon Gold potatoes, peeled and each cut into 6 wedges (keep in a bowl of cold water to prevent discoloration)
3 pounds carrots, peeled and cut diagonally into 2-inch pieces
1 (750 ml) bottle Pinot Noir
1/2 cup chopped shallots
4 tablespoons unsalted butter, divided
2 1/4 cups reduced-salt beef or chicken broth
Heavy flameproof roasting pan (not glass) fitted with a flat rack; instant-read thermometer; 2 (18- by 13-inch) heavy rimmed sheet pans (aka half-sheet pans); parchment paper