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Ingredients
  • 1 (5-lb.) 2- to 3-rib prime (standing) rib roast, chine bone removed
  • 3 tablespoons herbes de Provence
  • 4 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 2 tablespoons olive oil
  • ½ cup beef broth
  • ¼ cup dry red wine
  • 1 tablespoon unsalted butter
  • Flaky sea salt (such as Maldon), for serving
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