Start with a very high oven temperature to seal in the meat juices. (This is equivalent to browning meat before roasting.) When the meat comes out of the oven, let it rest before carving, or the juices will run out.
Makes 8 servings.
- 1 standing rib roast of beef, about 6 1/2 pounds
- 3 or 4 cloves of garlic, thinly slivered
- coarse salt and pepper
DIRECTIONS 1. Preheat the oven to 450°F.
2. Make small slits in the meat with the tip of a small knife; insert the garlic slivers. Rub the meat with salt and pepper. Roast on a rack in a shallow pan for 25 minutes.
3. Reduce the oven temperature to 350°F and roast for 16 minutes per pound (about 1 3/4 hours), or until a meat thermometer reaches an internal temperature of 135°F to 140°F for a medium-rare center. Let rest for 15 minutes before carving.