Standing rib roast, or prime rib, is the crown jewel of holiday feasts. Always tender, juicy, and flavorful, it's also astonishingly easy to cook. This method for cooking rib roast results in perfectly cooked beef with a delicious crust of garlic and herbs.
Let the roast sit out 1 hour before cooking. Preheat the oven to 450F and set the roast, fat-side up on a rack in a large roasting pan. Season generously with salt and pepper.
In a medium bowl, whisk together the mustard, olive oil, rosemary, and garlic. Spread this all over the top and sides of the roast.
Add 2 cups of the beef broth and the rosemary sprigs to the bottom of the pan. Roast the beef 15 minutes, then reduce the oven temperature to 325F and roast another 1 ½ to 2 hours, until a thermometer inserted into the center of the roast reaches 120F to 130F (keep in mind that the internal temperature will continue to rise for 10 minutes after the roast is removed from the oven).
Transfer the roast to a cutting board. Set the roasting pan with any juices over two elements on the stove set on medium heat. Add ½ to 1 cup broth and scrape up any browned bits. Add wine and bring to a simmer. Simmer 5 to 10 minutes, then strain through a sieve to remove the solids.
Thinly slice the beef against the grain and serve with sauce at the table.