Ingredients
1 standing beef rib roast, 6-8 lbs., chine bone removed by butcher
8 garlic cloves, minced
2 Tbs. minced fresh thyme
2 Tbs. minced fresh rosemary
1 Tbs. salt, plus more, to taste
1 1/2 tsp. pepper, plus more, to taste
1 1/2 Tbs. olive oil, plus more as needed
1 3/4 cups beef stock
2 tsp. veal demi-glace
Preparation
Trim all but 1/4 - 1/2 inch of fat from roast. Make 5 slits across top. Place fat side up in roasting pan. Combine first 5 ingredients in bowl, add oil to make paste. Coat roast and push some into slits. Let stand 30-60 minutes.
Preheat oven to 450. Roast 20 minutes then reduce heat to 350. Roast until temperature is 125-130, about 70 minutes (90 minutes). Remove and let stand 15 minutes.
Pour off fat and set pan over medium heat. Add stock, boil, and stir. Whisk in demi-glace and cook 3-5 minutes. Season with salt and pepper.
