Standing Rib Roast with Aioli

• 1 Shoulder end 4-bone standing beef rib-eye roast (dry-aged), chine bone removed.
• 1 Kosher Salt
• 1 Ground Pepper
• 2 large Egg Yolks
• 2 clove Garlic (finely grated)
• 1/2 cup Grapeseed Oil
• 1 tbsp Fresh Lemon Juice
• 1/2 cup Extra-Virgin Olive Oil

1. Generously season beef with salt and pepper.
2. Wrap tightly in plastic and chill at least one day.
3. Let beef sit at room temperature for 2 hours.
4. Preheat oven to 400*F. Place beef on rack in roasting pan.
5. Roast at 400*F for 35-40 mins.
6. Should be nicely brown.
7. Reduce oven temp to 275*F and continue roasting until thermometer reads 115*F at thickest part (Medium Rare).
8. Approx.
9. 1 to 1.5 hours later.
10. Allow roast to set for at least 30 mins.
11. on a cutting board with ribs pointing up.
12. Whisk egg yolks and garlic in a medium bowl.
13. While whisking add grapeseed oil drop by drop at first, adding one tablespoon of lemon juice by the teaspoonful as aioli thickens.
14. Gradually add in olive oil, adding water by the teaspoonful if aioli gets too thick.
15. Season with salt and chill.
16. Cut meat off bone, following the curve of the ribs and thinly slice.

beef, kosher salt, ground pepper, egg yolks, clove garlic, grapeseed oil, lemon juice, extravirgin olive oil

Taken from cookpad.com/us/recipes/363208-standing-rib-roast-with-aioli (may not work)