Recipe - Standing Rib Roast Of Beef

1 Ovenready beef rib roast; 4
or 5 bones
(approximately 4 One half to 5
One half lbs)
One fourth cup Olive oil
One fourth cup Coarselyground black pepper
3 tablespoon Coarse salt
2 tablespoon Chopped fresh garlic
3 tablespoon Dried thyme
3 tablespoon Dried rosemary

Preheat the oven to 425 degrees. Brush the meat with the olive oil. Combine
all of the seasonings in a small bowl. Rub the seasoning paste uniformly
over the meat. Place the meat, bone side down, in a roasting pan and roast
for 20 minutes. At the end of 20 minutes, reduce the oven temperature to
350 degrees and continue cooking for 1 One half to 2 hours for mediumrare or
until a thermometer inserted near the center of the roast reads 130
degrees. While the beef is cooking, periodically, CAREFULLY pour off the
fat that has accumulated in the roasting pan into a heat proof container.
Remove the roast from the oven and allow to stand for 20 minutes before
carving. After the roast has rested for 20 minutes, transfer it to a large
cutting board, being careful not to burn yourself. Lay the roast
bonesidedown on the cutting board. Insert a sharp knife between the meat
and the rib bones, separating the meat from the ribs in one large piece to
slice the beef into boneless slices or simply carve into rib portions, each
with a bone attached. Carve the boneless meat into 1/2inch thick slices.
This recipe yields 5 to 8