Standing Rib Roast


click photo to enlarge

6 large garlic cloves

3 tablespoons fresh thyme leaves

2 1/2 tablespoons olive oil

2 tablespoons coarse kosher salt

1 tablespoon coarsely ground black pepper

1 8 1/2- to 9-pound beef rib roast

Porcini and Bacon Sauce

Horseradish Cream Sauce

Green Onion-Parmesan Popovers

With processor running, drop garlic through feed tube and chop finely.
Scrape down bowl. Add thyme, oil, salt, and pepper; blend to paste. Pat
roast dry with paper towels. Place roast, bone side down, in roasting
pan. Cut several shallow slits in fat. Press some garlic paste into
slits. Rub remaining garlic paste all over roast. (Can be prepared 1
day ahead. Cover with plastic wrap and chill. Uncover and let stand at
room temperature 2 hours before roasting.)

Position rack in bottom third of oven and preheat to 450°F. Roast beef
20 minutes. Reduce oven temperature to 350°F. Roast until thermometer
inserted into beef from center of top registers 125°F to 130°F for
medium-rare, about 1 hour 50 minutes. Transfer to platter; reserve
roasting pan with juices for Porcini and Bacon Sauce.

Let roast stand at least 20 minutes and up to 1 hour. Serve roast with sauce, horseradish cream, and popovers.

Meat tip: Buy the best beef you can afford — at least USDA
Choice, preferably USDA Prime — and let it marinate up to 36 hours in
the garlic-herb paste. Premium-grade roasts can be ordered for you by
any supermarket meat department.

Makes 12 servings.