Juniper Berry & Garlic Crusted Standing Rib Roast

Rub rib roast with juniper berries, garlic, salt, and pepper and refrigerate overnight.

Pull the roast from the refrigerator and let rest at room temperature for one hour before cooking. Meanwhile, preheat oven to 450°F. Transfer the roast, fat-cap side up, to a rack in a roasting pan. Roast for 25 minutes, or until golden-brown. Reduce heat to 350°F and roast for 1½ hours, or until the center of the roast registers 115 to 120°F (for medium-rare) on an instant-read thermometer. Remove roast from the oven to a cutting board and let rest for 20 minutes. The roast’s internal temperature will rise about 10 degrees while resting.

While the roast rests, prepare the sauce. Place the roasting pan over medium-high heat and add the shallots. Cook, stirring often, until fragrant, about one minute. Deglaze the pan with Port wine and beef stock, scraping up any browned bits from the bottom of the pan with a wooden spoon. Whisk in the heavy cream. Reduce heat to medium-low and whisk in butter, one cube at a time. Continue cooking the sauce until thickened. Turn off heat and season the sauce with salt and pepper.

Slice the roast and ladle the sauce over top.