Preparation Steps

• Preheat oven to 475°F with a rack in the lower-middle position. Pat the rib roast very dry with paper towels.
• In a small bowl, mix garlic, rosemary, thyme, and 2.0 tablespoons olive oil to form a paste. Season the roast all over with 2.0 tablespoons kosher salt and 1.5 teaspoons black pepper, then rub on the herb-garlic paste.
• Set the roast fat-side up on a rack inside a roasting pan. Insert a probe thermometer into the center of the thickest part, avoiding bone.
• Roast at 475°F for 20 minutes to brown the exterior.
• Reduce oven temperature to 325°F and continue roasting until the internal temperature reaches 118–120°F for medium-rare, about 75–100 minutes more depending on size.
• While the roast cooks, toss baby potatoes with 2.0 tablespoons olive oil, 1.0 teaspoon kosher salt, and 0.5 teaspoon black pepper on a sheet pan. Roast on a lower rack during the last 45–55 minutes, shaking the pan once.
• When the roast hits target temp, transfer to a carving board, dot with 2.0 tablespoons butter, and tent loosely with foil. Rest 20–30 minutes (carryover will bring it to about 125–130°F).
• For the pan jus, pour off excess fat from the roasting pan, leaving about 2.0 tablespoons. Set over medium heat, whisk in 1.0 tablespoon flour, and cook 1 minute. Slowly whisk in 1.5 cups beef broth, simmer until slightly thickened, and season to taste.
• Roast green beans on a sheet pan at 425–450°F during the last 12–15 minutes, until crisp-tender. Finish with a squeeze of 0.5 lemon and a pinch of salt.
• To serve, cut along the bones to remove the rack, then slice the roast into 0.5-inch slices. Serve with roasted potatoes, green beans, and warm pan jus.