• In a small bowl, combine the chopped rosemary with the freshly ground pepper and the olive oil. Rub all over the beef roast. Cover and refrigerate overnight.
• Preheat the oven to 375ºF.
• Let the rib roast stand at room temperature for 30 minutes.
• Peel the carrots and slice them diagonally in chunks about 1-inch long. Place in a bowl and season with sea salt, freshly ground pepper and a tablespoon of minced thyme.
• Season the roast with salt and place in a large roasting pan, fat side down. Roast for 30 minutes.
• Turn the roast over, lower the temperature to 350ºF and roast for another 1 1/2 hours, rotating the pan every 30 minutes.
• During the last 30 minutes of roasting, spread the carrots around the roast.
• The roast is done when an instant read thermometer inserted in the thickest part of the meat registers 130ºF for medium-rare. Transfer the roast to a carving board, tent with aluminum foil and let rest.
• Slice the roast thinly and serve with the jus and the roasted carrots.

Make the jus

• Finely chop the shallot and the garlic. Melt the butter in a saucepan and cook the shallot and garlic over moderate heat until lightly browned, 5 minutes. Add the wine and cook for 2 minutes. Add the stock, vinegar and thyme and bring to a boil. Lower the heat and simmer until reduced to about 1 1/2 cup, about 15 minutes. Strain the sauce and return to the saucepan. Remove from the heat, season with salt and freshly ground pepper and cover.