12 tablespoons (1 1/2 sticks) 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
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.
Position rack in bottom third of oven and preheat to 350F. Roast rib
roast until instant-read thermometer inserted into thickest part of
meat registers 125F 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. Slice roast and
serve with sauce.