Difficulty: Medium - experience needed
1 standing beef rib roast (6 lb)
6 cloves garlic, minced
1 Tbs kosher salt
2 tsp ground black pepper
2 tsp dried thyme
2 Tbs olive oil
Preheat oven to 500 degrees Fahrenheit.
Place roast in roasting pan wth fat side up.
In a small bowl, combine garlic, salt, pepper, thyme, and olive oil to form a paste. Spread paste over fat layer of roast. Let roast sit at room temperature no longer than 1 hour.
Roast meat 20 minutes, then reduce heat to 325 and roast for one hour and 15 minutes (or until meat thermometer reads 140 degrees F) for medium rare.
Remove from oven.
Cover with foil and let stand15 minutes before carving. Serve with pan juices.