Ingredients:
1 – 2.5 lb rib roast
salt and pepper to taste
garlic powder to taste
Herb de provence to taste (oregano, savory, thyme and marjoram)
8-10 garlic cloves
- Set roast in a pan and sprinkle with salt
- Set roast on the counter and allow it to come to room temperature
- Preheat oven to 475 – 500 degrees
- Rub roast with pepper, herb de provence (oregano, savory, thyme and marjoram) and garlic powder
- Place roast bone side own in your pan and slice half inch slices along the top of the roast and press in full garlic cloves into holes
- Cook roast in oven on high heat for 12-15 minutes, then lower oven to 325 and cook 11-12 minutes per pound for a rare roast or 13-15 minutes per pound for a medium rare roast
- Medium rare temp should be about 125 degrees
- Allow roast to rest before cutting and serving