Coat with salt, garlic powder, and pepper to taste and leave covered in the refrigerator for a couple hours. Pre heat oven to 380 and bake 30 minutes to the pound. Last half hour raise temp to 400. HMB
I perfer to use the higher heat first...400-425 until the outside is sealed, well browned and kinda crispy. Then lower the heat until the internal temp. reaches the level desired...med rare for me..Rub the surface with black pepper, coarse kosher salt, and garlic powder. Let it sit on the counter long enough to reach a uniform temp. THEN put it in the oven.
1 standing rib roast of beef (6-1/2 pounds) fat trimmed in one strip and reserved
12 bay leaves
Salt and freshly ground black pepper, to taste
2 cups red wine
Preheat oven to 450 degrees F.
Process the garlic in a blender or a food processor fitted with a steel blade to a puree. Add 1 teaspoon salt to the garlic and process to a paste. (you may also buy prepared garlic paste in the supermarket spice sectio). Pat the garlic paste in an even layer over the top and sides of the roast. Place the bay leaves evenly over the garlic.
Place the trimmed strip of fat over the garlic and bay leaves. Tie in place with kitchen string. Sprinkle the roast all over with salt and pepper. Place in a roasting pan; pour the red wine in the bottom of the pan.
Roast for 20 minutes. Reduce the heat to 350 degrees F. Roast about 18 minutes per pound for rare or 22 minutes per pound for medium done. Let stand 5 minutes before carving
Take it out to the bandsaw slice it up in 1 1/4 steaks cook over hot charcoal until cooked to your desire, salt and pepper and chow down! Knock off it's horns, wipe it's ass and run it through the fire. But don't ruin a superb cut of beef with a bunch of herbs and spices