* Exported from MasterCook *

           Beef Rib Roast, Garlic Paste for

Recipe By     : Debby
Serving Size  : 8     Preparation Time :0:30
Categories    : Beef                            Dean

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6              large  garlic clove
  1         tablespoon  thyme
  2 1/2    tablespoons  olive oil
  1         tablespoon  kosher salt
  1         tablespoon  ground pepper -- coarsely ground
  9             pounds  beef rib roast

Prepart paste a day before serving the roast; slather roast with it and
place in a 2 gallon ziplock bag.  Let stand in fridge overnight.

With processor running, drop garlic through feed tube and chop finely.
Scrape down bowl. 

Add thyme, oil, salt, and pepper; blend to paste. Pat roast dry with paper
towels. Place roast, bone side down, in roasting pan.  Rub garlic paste
all over roast. (Can be prepared 1 day ahead. Cover with plastic wrap and
chill. Uncover and let stand at room temperature 2 hours before roasting.)

To cook in oven:  Position rack in bottom third of oven and preheat to 450°F. Roast beef 20
minutes. Reduce oven temperature to 350°F. Roast until thermometer
inserted into beef from center of top registers 125°F to 130°F for
medium-rare, about 1 hour 50 minutes. Transfer to platter; reserve
roasting pan with juices.
 
To cook on rotisserie:  Preheat grill to 350 degrees.  Rotisse roast for 1 hour; 
check temp with instant read thermometer.  Check frequently until internal temp 
reaches 130, for medium rare.

Let roast stand at least 20 minutes and up to 1 hour.

Meat tip: Buy the best beef you can afford - at least USDA Choice,
preferably USDA Prime - and let it marinate up to 36 hours in the
garlic-herb paste. Premium-grade roasts can be ordered for you by any
supermarket meat department.

Description:
  "paste to marinade rib roast in before cooking.  Made for Heidi's 60th
  birthday party - it was sensational!"  

T(cooking time):
  "2:00"

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Per Serving (excluding unknown items): 44 Calories; 4g Fat (83.7% calories
from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 706mg Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 1
Fat.

Serving Ideas : Cook on rotisserie, if possible

NOTES : Rating: 9,  Recipe from internet site