For roast
1- 5 to 6 pound rib roast (sometimes called standing rib roast; 2 or 3 ribs) Leave out on counter to achieve room temperature - about 2 to 4 hours
1 tablespoon whole black peppercorns
1 tablespoon kosher salt
3 to 4 garlic cloves (the more the merrier!) minced or mashed into a paste
1 teaspoon fresh thyme leaves, stripped from stem
1 sprig chopped fresh rosemary (about 4 or 5 inches long)
3 tablespoons olive oil
In a spice grinder (I use an electric coffee grinder which I use only for herbs) grind all the dry herbs together. In a bowl combine the dry herbs with the fresh, finely minced fresh herbs along with the olive oil. stir together. place roast, ribs down in a shallow roasting pan lined with aluminum foil. Using a sharp knife, score the fat in an X pattern on the roast. Rub the whole roast, all sides with the herb mixture - LET STAND FOR AN HOUR OR MORE... this can be done the day ahead and refrigerated. Just remember to allow the meat to come to room temp before roasting.
Preheat oven to 425º
place roast in center of oven for 20 minutes then reduce temp to 350º - Continue cooking until roast reaches about 115º (about 60 to 70 minutes) remove from oven, cover loosely with foil and allow to rest for at least 15 minutes prior to carving.
To carve: Use a sharp, serrated bread knife and remove ribs first by cutting along the rib bones. Slice into 1/2 inch slices. Serve with horseradish sauce and your favorite Au Jus (which is a herb flavored beef broth... I use rosemary and garlic in mine)
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