I have made this for years. Untill now I never poked holes in the roast or use garlic, Just the salt and worchestershire. Also I use standing rib roasts. One rib per serving.
Saw a TV chef make this when I was young and thought it was the most elegant food I had ever seen. It still is an elegant dish to me. This is a special day dish and my family appreciates it.I use powdered Worchestershire because that's what the TV chef used and I looked for years until I found it. It's a bit stronger than the liquid. Get out the "real" linens tonite!
We have been making this for years, I believe it is a Joy of Cooking recipe. It always garners rave reviews in our household. In fact, I think I'll go gnaw on a bone for lunch!