Ingredients

• 2 Heads Roasted Garlic
• 3 ½ tsp. Salt
• 1 ½ tsp. Freshly Ground Black Pepper
• 1 Tbsp. Chopped Fresh Rosemary Leaves
• 1 Tbsp. Fresh Thyme Leaves
• 6 ½ lb. Beef Rib Roast, fat trimmed in 1 strip and reserved
• 2 ½ Cups Red Wine
• 2 ½ Cups Cups Beef Stock or Broth

Directions

1. Preheat the oven to 450°F.

2. Squeeze the roasted garlic out into a small bowl and mash with the back of a fork until mostly smooth. Add salt, pepper, rosemary and thyme, and stir to blend. Pat this mixture evenly over the top and sides of the roast. Season the trimmed strip of fat with the garlic-herb mixture and tie onto the top of the roast.

3. Place the roast in a roasting pan and add 1 ½ cups red wine and ½ cup beef stock to the bottom of the pan. Roast for 20 min. Reduce the heat to 350°F and continue to roast to the desired degree doneness, about 18 min. per pound for rare or until the internal temperature of the roast is at least 145°F. Let stand at least 5 min. before carving.

4. To make the au jus. Over medium-high heat add 1 cup red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Cook until the wine is reduced by half, about 5 min. Strain and serve.