- One 4 1/2- to 5-pound standing rib roast
- 16 garlic cloves, peeled
- 1 tablespoon chopped fresh thyme, plus 12 sprigs
- 2 teaspoons salt
- 1 teaspoon Emerilís Original Essence or
- Creole Seasoning
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- Preheat the oven to 400?F.
- Put the roast in a small roasting pan, bone side down. With a small sharp knife, make sixteen 1/2-inch-deep slits in the meaty side of the roast. Insert 1 garlic clove into each slit, pressing it into the meat. Pinch with your thumb and index finger to close the openings.
- Combine the chopped thyme, salt, Essence, and pepper in a small bowl. Slowly stir in the oil to make a paste. Rub the paste on both sides of the roast, and place the thyme sprigs under the roast.
- Roast for 1 hour. Remove the pan from the oven and turn the roast for even browning. Reduce the oven temperature to 350?F and continue roasting until an instant-read thermometer inserted in the thickest part of the roast reads 125? to 130?F for medium-rare, about 45 minutes, or 140?F for medium, about 1 hour.
- Let stand for 15 minutes before carving.
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