- 16 bone standing rib roast (about 14 pounds)
- 3 bunches thyme picked and coarse chopped
- 12 cloves garlic minced
- ¼ cup coarse sea salt
Preheat the oven to 500 degrees F.
Rub the roast all over with the thyme, salt, and garlic. Let stand at room temperature until the oven is ready. Place the beef in a roasting rack and roast at 500 degrees F for 15-20 minutes or until a dark brown crust is formed.Turn the oven down to 300 degrees F and roast another 2 hours. After two hours start checking the internal temperature of the roast. It should take an additional 30-45 minutes. Remove the roast when the internal temperature is between 115-125 degrees F, and allow to rest under a foil tent for thirty minutes before carving.
To carve, seperate the meat from the cradled bones and set aside the rack. Slice into thin pieces and serve with a simple, optional pan gravy