Prep 2 hrs
Cook 3 hrs
- 6 large garlic cloves
- 3 tablespoons fresh thyme leaves
- 2 1⁄2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon fresh coarse ground black pepper
- 8 1⁄2-9 lbs beef rib roast
- 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.
I made this entire menu for my family New Year's dinner in 2006. My sons-in-law rave about it still! Quite a bit of preparation time, but well worth the effort.