Herbed Rib Roast

This delicious, moist, very flavorful roast recipe was given to us by our great friend Janet Shapiro. I like it rare, but you can adjust the timing to your preference.

Ingredients:

• 7 pound prime rib roast (standing rib roast) with 3 or 4 ribs
• 1 T. whole black peppercorns
• 2 bay leaves
• 1 T. coarse salt
• 3 garlic cloves
• 1 tsp. chopped fresh thyme
• 1 tsp. chopped fresh rosemary
• 1 T. olive oil

Yield: 8 servings

Preheat oven to 450°F. Trim all but a thin layer of fat from the roast. Grind peppercorns, bay leaves, salt, garlic, thyme, and rosemary with the oil in a small blender jar. Rub this paste all over the roast. Transfer the roast to a rack and set it in a small roasting pan. Marinate, covered and chilled for at least 8 hours.

Let the roast stand at room temperature for 1 hour.

Roast the beef in the middle of the oven for 20 minutes. Reduce the temperature to 350°F. and roast until a thermometer inserted into the center of the meat registers 110°F., about 90-110 minutes more. Transfer the meat to a large platter and let stand, uncovered, 20 minutes.