Garlic-Herb Standing Rib Roast

• 1 standing beef rib roast, 6-8 lbs., chine bone removed by butcher
• 8 garlic cloves, minced
• 2 Tbs. minced fresh thyme
• 2 Tbs. minced fresh rosemary
• 1 Tbs. salt, plus more, to taste
• 1 1/2 tsp. pepper, plus more, to taste
• 1 1/2 Tbs. olive oil, plus more as needed
• 1 3/4 cups beef stock
• 2 tsp. veal demi-glace

1. Trim all but 1/4 - 1/2 inch of fat from roast. Make 5 slits across top. Place fat side up in roasting pan. Combine first 5 ingredients in bowl, add oil to make paste. Coat roast and push some into slits. Let stand 30-60 minutes.
2. Preheat oven to 450. Roast 20 minutes then reduce heat to 350. Roast until temperature is 125-130, about 70 minutes (90 minutes). Remove and let stand 15 minutes.
3. Pour off fat and set pan over medium heat. Add stock, boil, and stir. Whisk in demi-glace and cook 3-5 minutes. Season with salt and pepper.

beef, garlic, thyme, rosemary, salt, pepper, olive oil, beef stock, veal demiglace

Taken from www.epicurious.com/recipes/member/views/garlic-herb-standing-rib-roast-1214464 (may not work)