Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus

Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus

Absolutely nothing says Christmas quite like a standing beef rib roast.

Ingredients: 3 pounds carrots, peeled and cut diagonally into 2-inch pieces,2 1/4 cups reduced-salt beef or chicken broth,2 tablespoons chopped fresh rosemary,2 tablespoons sliced fresh thyme,1/ 4 cup combined peppercorns (pink, white, and green),3 tablespoons plus 2 1/2 teaspoons kosher salt, divided,1 tablespoon extra-virgin olive oil,1/ 2 cup chopped shallots,1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds),4 tablespoons saltless butter, divided,3 pounds medium Yukon Gold potatoes, peeled and each cut into 6 wedges (keep in a bowl of cold water to avoid staining)

Guidelines: Pat roast dry and put, fat side up, on rack in roasting pan., Coarsely crush peppercorns in a mortar and pestle or folded kitchen area towel (not terry fabric) with a meat pounder or bottom of a heavy frying pan., While roast stands, put second oven rack in upper-third position and boost oven temperature level to 450 ° F. Line 1 sheet pan with parchment paper., Pressure pan juices from roasting pan through a sieve into a glass determining cup (reserve roasting pan).