Herb Crusted Standing Rib Roast with Cherry Port Sauce

This recipe requires advance preparation. Combine the salt, peppercorns, garlic, shallots, thyme and rosemary in a small food processor; pulse to form a paste. With the machine running, slowly add the olive oil. Coat the entire roast with the olive oil mixture. Cover and marinate the meat in the refrigerator for 4 to 6 hours. Preheat the oven to 450 F with the baking rack positioned in the center of the oven. Allow the meat to come to room temperature, at least 1 hour. Place the meat in a large roasting pan and cook for 20 minutes. Reduce heat to 350 F and continue cooking until the temperature in the center of the roast registers 127 F, about 2½ hours. Transfer the meat to a platter and cover loosely with foil. Allow the meat to rest for 25 to 30 minutes.

Place the cherries, broth, port and thyme in a heavy saucepan and bring to a boil. Reduce heat and simmer until the mixture is reduced to ½ cup, about 15 minutes. Combine the cornstarch and 2 teaspoons of water in a small bowl and mix until smooth; add to the sauce and bring to a simmer, whisking constantly. Whisk in the butter, one piece at a time, until the butter is incorporated into the sauce. Season with salt and pepper. Carve the roast and serve with the warm Cherry Port Sauce. Serves 6 to 8.