well-trimmed beef rib roast (6 to 8 pounds), chine bone removed
6
large cloves garlic, crushed
1-1/2
tsp. dried thyme leaves
1
tsp. cracked black pepper
Preheat oven to 350°F. Combine garlic, thyme leaves and black pepper. Press evenly into surface of beef roast.
Place roast, fat side up, on rack in shallow roasting pan. Do not add water or cover roast.
Roast approximately 2-1/4 to 2-1/2 hours. Use instant read thermometer and remove when internal temperature reaches 135°F for medium rare or 150°F for medium.
Tent loosely with foil and let stand 15 minutes prior to carving.
