A 3 to 4 pound bone-in standing rib roast 2 tablespoons olive oil 1 tablespoon dried sage 1 teaspoon fresh thyme 1 teaspoon fresh rosemary, minced Salt and black pepper to taste 3 garlic cloves, minced 1 medium onion, diced 1 cup dry red wine 2 cups low-sodium beef broth
Remove the roast from the refrigerator and allow it to come to room temperature for 30 minutes before cooking. Pat the roast dry with paper towels.
Preheat your oven to 450°F degrees.
In a small bowl, mix together the olive oil, sage, thyme, rosemary, salt, pepper and garlic until well combined. Rub this mixture all over the roast to evenly coat.
Place the roast bone-side down in a roasting pan and surround with the diced onion.
Roast for 15 minutes at 450°F, then lower the temperature to 325°F. Continue roasting to your desired doneness, about 13-15 minutes per pound for medium-rare.
When finished roasting, tent the roast loosely with aluminum foil and allow it to rest for 15-20 minutes.
While the roast is resting, place the roasting pan with onions over medium heat on the stove.
Pour in the red wine and beef broth, stirring and scraping up any browned bits stuck to the bottom. Allow to come just to a simmer then cook for 5 minutes to reduce slightly.
Slice the rested roast and serve drizzled with the wine onion sauce.