Standing Rib Roast

• 1 standing rib roast of beef, about 6 1/2 pounds
• 3 or 4 cloves of garlic, thinly slivered
• Coarse salt and pepper
• N/A pepper

1. 1.
2. Preheat the oven to 450F.
3. 2.
4. Make small slits in the meat with the tip of a small knife; insert the garlic slivers.
5. Rub the meat with salt and pepper.
6. Roast on a rack in a shallow pan for 25 minutes.
7. 3.
8. Reduce the oven temperature to 350F and roast for 16 minutes per pound (about 1 3/4 hours), or until a meat thermometer reaches an internal temperature of 135F to 140F for a medium-rare center.
9. Let rest for 15 minutes before carving.

beef, garlic, salt, n

Taken from www.epicurious.com/recipes/food/views/standing-rib-roast-106702 (may not work)