The over all recipe is good. However, I stuck to the 200 degree tempature (against my gut feeling), and sure enough, after 4 hours the roast wasn’t even at 65° internally. So I switched it to 350° and put it back in the oven for a couple more hours and it cooked just fine! I can’t help but wonder if that recipe forgets to tell you take up your oven to 350°. I do agree the high temperature browning at the end I prefer versus doing it at the beginning. As for the sauce it is very strong, and feel that it could do OK with one and a half cups or just one cup of wine. I also recommend filling your pan around the roast with potatoes and more carrots smothered in olive oil and a little salt and pepper… That made it perfect!

This turned out absolutely amazing! I held the thyme and used the cheapest dry red wine I could find in my local blue box store.

This is the first time I have cooked a standing Rib this way. I used to sear the out side and slow cook the roast. I like this method much better. I added low salt beef broth and placed some split little potatoes and Carrots around the roast. I had two cups of Au jus and added some peppercorn gravy mix, I should have added a cup of Milk as the flavour was quite strong. The roast was very tender and full flavour.

Great- low and seems to be the way to go!