Roasted Garlic-Crusted Beef Rib Roast

Specially created for pairing with the De Beaumont Cellars 2007 Red Meritage.


Ingredients:
1 beef rib roast (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 lbs.)
2 tsp. cracked black pepper
2 medium heads garlic
2 Tbsp. olive oil
1/2 tsp. dried thyme leaves
1/4 tsp. salt
1/8 tsp. white pepper

Directions:
Heat oven to 350 degrees. Place roast, fat side up, on rack in shallow roasting pan. Rub all sides of roast with cracked black pepper. Cut about 1/4 inch off from the stem end of each garlic head, exposing the cloves. Remove the outer papery skin, leaving the head intact. Place garlic in center of a 12-inch squire of heavy-duty aluminum foil; drizzle with oil and fold up edges to seal tightly. Place garlic packet alongside roast in pan.

Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast beef and garlic head in 350 degrees oven. Remove garlic from oven after 45 minutes; cool slightly. Continue roasting beef 1 1/4 to 1 1/2 hours for medium rare; 1 3/4 to 2 hours for medium doneness.

Meanwhile, squeeze garlic cloves from husks into medium bowl. Mash garlic with fork until smooth. Stir in thyme, salt and white pepper; set aside.

Remove roast when meat thermometer registers 135 degrees for medium rare; 150 degrees for medium. Transfer roast to carving board. Rub roast with garlic mixture; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 degrees) Sprinkle roast with reserved leeks and carve into slices. Serve with sauce.

Makes 6 to 8 servings.

*Recipe Courtesy of The Texas Beef Council