Ingredients:

For rib roast:
● 1 1/2 tbsp kosher salt
● 1 1/2 tbsp freshly ground black pepper
● 1 tbsp chopped fresh thyme
● 1 (8-lb) bone-in, standing rib roast
● 1/4 cup, plus 1 tbsp South Chicago Packing Wagyu Beef Tallow, divided
For gravy:
● 2 tbsp South Chicago Packing Wagyu Beef Tallow
● 2 tbsp all-purpose flour
● 1/2 cup pan drippings
● 2 1/2 cups low-sodium beef broth
● 2 tsp Worcestershire sauce
● Kosher salt, to taste
● Freshly ground black pepper, to taste

Directions:

1. For rib roast: Combine salt, pepper and thyme in a small bowl. Pat roast dry and season all over with rub mixture. Let sit at room temperature for 2 hours.

2. Preheat oven to 250°F. Pat roast dry once again and rub all over with 1/4 cup of tallow.
Place roast in a roasting pan or 9x13-inch baking pan with the ribs side facing down, and
the fat-cap up.

3. Transfer to oven and cook until roast reaches an internal temperature of 120°F to 125°F for rare and 130°F to 135°F medium-rare, about 3 1/2 to 4 hours. For easier monitoring, insert a probe thermometer into the thickest part of the roast.

4. Remove from oven and tent with aluminum foil. Allow to rest for at least 30 minutes.

5. Heat remaining tallow in a large skillet over high heat. Place roast in skillet and sear,
fat-cap-down until golden-brown, about 2 to 3 minutes. Transfer to a large cutting board
and tent with foil.

6. For gravy: Melt tallow in medium saucepan over medium heat. Add flour and cook, stirring continuously, until no lumps remain and a thick golden-brown pate forms, about 3 to 4 minutes. Increase heat to medium-high. Slowly whisk in broth, and cook, whisking
constantly, until gravy thickens, about 2 to 3 minutes. Reduce heat to medium-low. Simmer, stirring occasionally, until flavors develop, about 10 minutes. Season with salt and pepper, to taste.

7. Carve roast and place on platter. Garnish with additional thyme, and serve with gravy.