Standing Rib Roast with Garlic

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Marinate this roast overnight!

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1 standing rib roast (approx. 6½ pounds)

3-4 cloves of garlic

Kosher salt, to taste

Freshly ground black pepper, to taste

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Method:

Preheat the oven to 450 Fahrenheit.

Make small slits in the meat with a paring knife.

Sliver the garlic cloves and place the slivers in the slits in the meat.

Rub the roast all over with the kosher salt and pepper.

Place the roast on a rack in a shallow roasting pan and roast for 25 minutes.

Reduce the oven temp. to 350 Fahrenheit and roast for 16 mins. per pound (this is

for med-rare roast). A meat thermometer should show an internal

temp of 135-140 Fahrenheit.

Let roast stand 15 minutes before cutting.

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NOTE: Wrap the raw roast tightly in plastic wrap and let it marinate overnight

before cooking but don't add the salt until you put it into the oven or it will draw out the juices. The flavor is heavenly.

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