Name: Standing Rib Roast with Porcini and Bacon Sauce
Yield: Makes 12 servings
Ingredients: 6 large garlic cloves; 3 tablespoons fresh thyme leaves; 2 1/2 tablespoons olive oil; 2 tablespoons coarse kosher salt; 1 tablespoon coarsely ground black pepper; 1 8 1/2- to 9-pound beef rib roast; Porcini and Bacon Sauce; Horseradish Cream Sauce; Green Onion-Parmesan Popovers

Standing Rib Roast with Porcini and Bacon SauceBrian Leatart

Meat tip:

Buy the best beef you can afford — at least USDA Choice, preferably USDA Prime — and let it marinate up to 36 hours in the garlic-herb paste. Premium-grade roasts can be ordered for you by any supermarket meat department.

Recipe notes

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