Bone-in Beef Rib Roast with Dill-Black Pepper Rub

In a small bowl, stir together dill, salt, pepper and sugar, then stir in oil.

Spread mixture all over rib roast and place bone-side down in a large roasting pan. Cover loosely with plastic wrap and refrigerate for at least 1 hour or up to 8 hours.

Let roast sit at room temperature while you preheat the oven to 375°F.

Roast until meat is very browned on the outside and cooked to desired doneness, about 1 1/2 hours for medium.

An instant-read thermometer inserted into center of roast, without touching bone, should register about 135°F; temperature will rise 5° to 10° as roast rests.

Transfer roast to a carving board and let rest for 25 minutes before carving.

Meanwhile, make gravy if desired: Spoon off and discard fat from the roasting pan and pour in broth.

Place the pan over medium heat and cook, scraping up any browned bits from the pan bottom with a wooden spoon, until liquid is reduced to 3/4 cup, about 5 minutes.

Carve roast by running a long, sharp knife between rib bones and meat to separate them.

Slice meat about 1/2 inch thick and arrange on a platter with bones (there’s plenty of meat on bones and some diners may want one).

Serve gravy, if using, on the side.