Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lg Garlic cloves 1/2 ts Pepper
1 1/2 tb Salt 1 7-lb beef rib roast
1/2 ts Hungarian sweet paprika -cut from small end
1/2 ts Tumeric -(about 3 ribs), trimmed
1/2 ts Ground thyme 2 tb Vegetable oil

STEEL KNIFE: With machine running, drop garlic through feed tube and
process until minced. Transfer contents of work bowl to small bowl. Mix
in salt, paprika, tumeric, thyme and pepper.

Wipe beef dry with paper towels. Rub all sides with oil. Rub garlic and
salt mixture over sides and top of beef. Transfer to shallow pan. Cover
loosely with foil. Refrigerate overnight.

Let roast stand at room temperature 1 hour. Position rack in lower third
of oven and preheat to 450 F. Roast beef 30 minutes to seat. Reduce oven
temperature to 325 F. Roast until thermometer inserted straight down from
top center reads 120 F for medium-rare, about 1 hour 15 minutes longer.
Transfer meat to platter. Let meat stand at least 15 minutes. Carve meat
into 1/2-inch-thick slices and serve.

Source: Bon Appetit - December 1990

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