Directions:
- Place roast, fat side up, in roasting pan. Brush exposed ends of roast with vegetable oil. Sprinkle roast lightly all over with salt. Mix 8 tablespoons butter, 2 tablespoons cracked pepper, minced garlic, and 1/2 teaspoon salt in small bowl. Reserve 2 tablespoons pepper butter for sauce. Spread remaining pepper butter all over top (fat side) of roast. (Can be prepared 1 day ahead. Cover roast and reserved pepper butter separately; chill.)
- Position rack in bottom third of oven and preheat to 350°F. Roast rib roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare, about 2 hours 45 minutes. Transfer roast to platter and cover loosely with foil; let rest 30 minutes (temperature will rise slightly as roast stands).
- Strain pan juices from roasting pan into measuring cup. Skim off any fat from top of pan juices; discard fat. Return pan juices to roasting pan; set pan over 2 burners. Add broth and wine to roasting pan and boil over high heat until liquid is reduced to 1 1/4 cups, scraping up any browned bits from bottom of pan, about 6 minutes. Whisk in reserved pepper butter and remaining 4 tablespoons plain butter. Season with more salt and pepper, if desired.
- Surround roast with Roasted Red Onions. Garnish with watercress. Slice roast and serve with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2521.86 Kcal (10559 kJ) | ||
| Calories from fat | 1899.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 211.06g | 325% | |
|---|---|---|---|
| Cholesterol | 772.58mg | 258% | |
| Sodium | 1446.45mg | 60% | |
| Potassium | 89.33mg | 2% | |
| Total Carbs | 2.46g | 1% | |
| Sugars | 0.6g | 2% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 139.28g | 279% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 0.2mg | 1% | |
| Calcium | 52.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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