| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Home5 |
1 |
servings |
INGREDIENTS
| 20 |
|
Garlic cloves; peeled |
| 1 |
ts |
Salt |
| 1 |
|
Standing rib roast of beef; (about 6 pounds), |
|
|
; fat trimmed in one |
|
|
; strip and reserved. |
| 10 |
|
Bay leaves |
|
|
Freshly ground black pepper |
| 2 |
c |
Dry red wine |
INSTRUCTIONS
Place the garlic in a food processor with the salt and process to a paste.
Pat the garlic, in an even layer, all over the top and sides of the roast.
Place the trimmed piece of fat over the garlic and tie in place with
kitchen string. Place the roast in a large roasting pan and season
liberally with pepper. Pour the red wine into the bottom of the roasting
pan and float the bay leaves in the wine.
Roast for 25 minutes at 450°, then reduce the heat to 350°. Continue to
roast the meat, about 18 minutes per pound for rare and 22 minutes per
pound for medium. Let the roast stand for 10 minutes before carving. Serve
with the pan juices. Serves 8.
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