YIELD Makes 6 to 8 servings

INGREDIENTS

3 cloves garlic, minced
1 teaspoon black pepper
1 (3-rib) beef rib roast, trimmed* (about 6 to 7 pounds)
*Ask meat retailer to remove chine bone for easier carving. Fat should be trimmed to 1/4-inch thickness.

PREPARATION:

  1. Preheat oven to 450°F.
  2. Combine garlic and pepper; rub over all surfaces of roast. Place roast, bone side down, in shallow roasting pan. Insert meat thermometer into thickest part of roast not touching bone or fat.
  3. Roast in oven 15 minutes. Reduce oven temperature to 325°F. Roast 20 minutes per pound for medium or until internal temperature reaches 145°F when tested with a meat thermometer inserted into the thickest part of part of the roast, not touching bone. Transfer roast to cutting board; cover with foil.
  4. Let stand 15 to 20 minutes to allow for easier carving. Internal temperature will continue to rise 5°F to 10°F during stand time. Carve; serve immediately. Garnish as desired.
This recipe appears in: Beef
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