Season the standing rib roast with salt, pepper, rosemary and garlic at least two hours before cooking. You can do this the night before, refrigerate uncovered. Bring the roast to room temperature 2 hours prior. Running out of time? You can cook your roast directly from the refrigerator. Because we’re cooking slow and low, it won’t affect the quality of your meat. It will just take an extra 20 to 30 minutes.

In a roasting pan over medium heat, brown oxtails. Brown all sides for approximately 10-12 minutes. Remove from roasting pan and set to the side. Brown the carrots, celery and onion, approximately 6 minutes. Deglaze with the wine, scraping all the browned bits off the bottom of the pan. Reduce the wine to ½ cup. Add the bay leaves, thyme, parsley and beef stock. Bring to a boil, reduce and simmer for 5 minutes. You can set to the side or refrigerate until you’re ready to cook the roast.

Preheat your oven to 225 degrees. Place the oxtail in the bottom of the roasting pan. Place the roasting rack over the oxtail and vegetables.

Set the roast, fat side up, on the roasting rack. Cook until the internal temperature reaches 125 degrees (approximately 45 minutes per pound). Using a convenction oven, it took 4 hours to cook a 7 lb rib roast

Once the roast has reached temperature, remove from oven. Set on a platter and tent with foil for up to an hour. Turn oven temperature to 500 degrees.

Strain the stock from the roasting pan. Degrease fat from the top. Keep warm on the stovetop. Add 2 tablespoons butter, whisking to incorporate. Serve.

Return roast to 500 degree oven for 6-8 minutes. Remove and serve with Pinot Au Jus.