Pat roast dry and put, fat side up, on rack in roasting pan.
Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl. Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour.
Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes.
Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare).
While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F Line 1 sheet pan with parchment paper.
Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.
Make Jus While Vegetables Roast:.
Skim off and discard any remaining fat from pan juices. Set pan over 2 burners. Add 1 cup of wine and deglaze pan by boiling it over high heat, scraping up brown bits, 1 minute. Pour into pan juices in cup.
Cook shallot in 1 tablespoon butter with remaining 1/4 teaspoon kosher salt in a 3- to 4-quart heavy saucepan over medium heat, stirring, until golden, 4 to 5 minutes. Add wine mixture in cup, along with remaining wine in bottle, and boil over high heat until mixture is reduced to 3/4 cup, about 10 minutes.
Add broth and continue to boil over high heat until mixture is reduced to 1 1/2 cups. Strain mixture through a sieve into another saucepan and whisk in remaining 3 tablespoons butter (cut into pieces) until incorporated. Season sauce with salt and pepper.
To carve roast, slide a carving knife along inside of ribs to separate meat from bones, then cut ribs into individual bones. Slice meat and serve with vegetables and jus.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4557.43 Kcal (19081 kJ)
Calories from fat	2212.18 Kcal
		% Daily Value*
Total Fat	245.8g	378%
Cholesterol	1391.77mg	464%
Sodium	3531.18mg	147%
Potassium	477.78mg	10%
Total Carbs	203.93g	68%
Sugars	7.55g	30%
Dietary Fiber	4.44g	18%
Protein	378.21g	756%
Vitamin C	13.3mg	22%
Vitamin A	8.6mg	287%
Iron	11mg	61%
Calcium	3362.6mg	336%

Amount Per 100 g
Calories	683.16 Kcal (2860 kJ)
Calories from fat	331.61 Kcal
		% Daily Value*
Total Fat	36.85g	378%
Cholesterol	208.63mg	464%
Sodium	529.32mg	147%
Potassium	71.62mg	10%
Total Carbs	30.57g	68%
Sugars	1.13g	30%
Dietary Fiber	0.66g	18%
Protein	56.69g	756%
Vitamin C	2mg	22%
Vitamin A	1.3mg	287%
Iron	1.6mg	61%
Calcium	504.1mg	336%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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