- 1 (8 1/2 pound) standing rib roast (weight with bones), top fat trimmed
- Vegetable oil
- 12 tablespoons unsalted butter, room temperature
- 2 tablespoons cracked or coarsely ground black pepper
- 4 large garlic cloves, minced
- 1/2 teaspoon salt
- 2 1/4 cups low-salt beef broth
- 1/2 cup dry red wine
- Roasted Red Onions
- 1 bunch watercress
- 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 degrees F. Roast rib roast until instant-read thermometer inserted into thickest part of meat registers 125 degrees 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.