The great French chef Marie-Antoine Carême said, “Beef is the soul of cooking.” Truly, nothing is heartier or more fortifying. The standing roast is handsome to behold, easy to prepare, just as easy to serve and when you are finished with the knife and fork part, the bone is positively a Neanderthal delight to pick up with your fingers and gnaw at. Ah, what a way to celebrate Christmas Day!
- 1 standing rib roast of beef (6½ pounds, 3 ribs)
- 3 to 4 cloves garlic, thinly sliced
- Coarse (kosher) salt and freshly ground black pepper, to taste
- Horseradish Cream, for serving
- Preheat the oven to 450°F.
- Pat the roast dry, then make small slits all over the top with the tip of a small paring knife and insert the garlic slivers in them. Rub the roast all over with salt and pepper. Place it on a rack in a shallow roasting pan and roast for 25 minutes.
- Reduce the oven temperature to 350°F and roast until an instant-reading thermometer registers 135° to 140°F for medium-rare, 1¾ hours. Let the meat rest for 15 minutes before carving. Serve with the Horseradish Cream.