One standing rib roast, 3-7 ribs (serves 2 people per rib). Bones cut away from the roast and tied back to the roast with kitchen string. (Ask your butcher to prepare like this for you)
Salt and freshly ground pepper
2 C beef broth
1C St. Supéry Napa Valley Estate Cabernet Sauvignon
Salt roast and let sit at room temp for three hours. Generously sprinkle with salt and pepper. Once at room temperature, cut the bones away from the roast and tie them back on the roast with kitchen string. This makes it easier to carve and also allow you to stand the roast on the rib bones while cooking.
Preheat your oven to 500°F. Pat the roast dry with paper towels, and sprinkle the roast all over with salt and pepper. Place the roast fat side up and rib bones down in a roasting pan. Insert a meat thermometer into the thickest part of the roast. Brown the roast at a 500°F temperature in the oven for 15 minutes. Reduce the oven temperature to 325°F. Allow 11-12 minutes per pound for rare, 13-15 minutes per pound for medium rare. Roast in oven until thermometer reaches 120°F for rare or 130°F for medium. The internal temperature of the roast will continue to rise after you take the roast out of the oven. Remove it from the oven and place it on a carving board. Move to another pan or baking sheet, cover loosely with foil while resting for 20-30 minutes.
Pour off excess grease and deglaze what is left in the roasting pan, the nice brown roasted bits, with 1 cup St. Supéry Cabernet Sauvignon. Simmer to reduce down to ½ cup then add 2 cups of good beef broth and transfer to a small sauce pot. Bring to a simmer, skim off any excess grease and season to taste with salt and pepper for a St. Cabernet Sauvignon prime rib jus. Cut away strings, remove bones, slice roast across the grain, making in 1/4-1/2 inch thick slices.
Use a good meat thermometer
Do not remove the excess fat, chances are your butcher already removed the “excess” fat over more than an inch