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Categories:Viewed: 28 - Published at: a year ago
Ingredients
- 6 large garlic cloves
- 3 tablespoons fresh thyme leaves
- 2 12 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon fresh coarse ground black pepper
- 8 12-9 lbs beef rib roast
Method
- 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 450F
- Roast beef 20 minutes.
- Reduce oven temperature to 350F
- Roast until thermometer inserted into beef from center of top registers 125F to 130F 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.
