Rubbed Rib Roast

• For the rub:
• 2 tablespoons whole black peppercorns
• 2 tablespoons fresh rosemary or 1 tablespoon dried
• 2 teaspoons whole fennel seed
• 1 1/2 tablespoons dried thyme
• 1 1/2 teaspoons Szechuan peppercorns
• 3 tablespoons fresh garlic, minced very finely, or 1 tablespoon garlic powder
• For the rib roast
• 10 pounds boneless rib roast, trimmed of excess fat but leaving a thin fat cap
• kosher salt
• grape seed oil
• 2 to 3 yellow onions
• 1 1/2 quarts beef stock
• 3 bay leaves

1. The day before you plan to roast the rib place it on a rack over a sheet tray with edges and liberally salt it on all sides. Place the roast uncovered into the fridge overnight.
2. About an hour before you want to start cooking the roast remove it from the fridge. Place all the rub ingredients into spice grinder and grind them until they become a course paste. If you are using all dry spices and they are already ground please make sure they are fresh and there is no need to grind them. Rub the paste evenly over the entire roast. If you are using dry all dry spices you may want to rub the roast with a thin coat of grape seed oil so it adheres. I want to taste the rub but I don't want it to overwhelm so this is why I don't coat the roast the day before.
3. Preheat the oven to 450 degrees.
4. Bake the roast for 17 minutes and then remove it from the oven. Turn the oven to 275 degrees. Let the roast sit at room temp. It won't look all that brown but don't worry it will.
5. Once everything has cooled place the roast back into the oven and bake it for two hours. At the end of two hours check the temperature in the center of the roast. It will probably read 85 to 95 degrees. It always seems to me that the next 30 to 40 degrees goes quicker than the previous so you will want to check it every half hour.
6. When the roast hits 123 to 125 degrees remove it from the oven and cover with foil. Let it rest for thirty minutes before slicing. Serve immediately.
7. For the Jus: While the rib is roasting heat a sauce pan over high heat and when it gets hot sear the onions in the dry pan. Don't worry the natural sugars in the onions will help them to caramelize. Then add the stock and the bay leaves. Season it with salt and fresh ground black pepper. Bring the jus to a boil and then reduce the heat so it gently bubbles away and reduces. After it reduces by half stain it. Place it back into the sauce pan to keep it warm. Taste and adjust the seasoning.
8. Instant read thermometers: Most instnt read thermometers need to be inserted at least 2 inches to get an accurate reading. If you look closely along the stem there is usually an indentation, this is how far it needs to be inserted. If you want to check the accuracy fill a glass with ice and add cold water. Stir the water with the thermometer. It should read 32 degrees. Here is a video on how to calibrate it http://www.youtube.com/watch?v=gfx2zJP0QTw

whole black peppercorns, fresh rosemary, thyme, fresh garlic, roast, rib roast, kosher salt, grape seed oil, onions, beef stock, bay leaves

Taken from food52.com/recipes/8406-rubbed-rib-roast (may not work)