Herb Crusted Beef Rib Roast with Potatoes Carrots and Pinot Noir Jus

Ingredients

• 1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds)
• 1/4 cup mixed peppercorns (pink, white, and green)
• 3 tablespoons plus 2 1/2 teaspoons kosher salt, divided
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon extra-virgin olive oil
• 3 pounds medium Yukon Gold potatoes, peeled and each cut into 6 wedges (keep in a bowl of cold water to prevent discoloration)
• 3 pounds carrots, peeled and cut diagonally into 2-inch pieces
• 1 (750 milliliter) bottle Pinot Noir
• 1/2 cup chopped shallots
• 4 tablespoons unsalted butter, divided
• 2 1/4 cups reduced-salt beef or chicken broth
• Heavy flameproof roasting pan (not glass) fitted with a flat rack; instant-read thermometer; 2 (18- by 13-inch) heavy rimmed sheet pans (aka half-sheet pans); parchment paper

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