Garlic-Thyme Standing Rib Roast
3 cloves garlic, minced and mashed to a paste
1 tbsp. olive oil
1 tbsp. finely chopped fresh thyme
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1 bone-in standing rib roast (8 to 8 1/2 lb.)
1. Heat the oven to 450°F. In a small bowl, combine the garlic, thyme, olive oil, salt, and pepper, and rub all over the roast.
2. Place the roast in a roasting pan, bone side down. Roast at 450°F for 30 minutes, then reduce the heat to 350°F and continue to cook until an instant-read thermometer inserted in the center of the roast (not touching bone) reads 125°F for medium-rare or 130°F for medium, about 11/2 to 2 hours more. Let the roast rest for 15 minutes before carving.