- 2 heads garlic, cloves peeled
- 1 teaspoon salt
- 1 standing rib roast of beef (6½ pounds), fat trimmed in one strip and reserved
- 12 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 cups red wine
- Preheat oven to 450°F.
- Process the garlic in a blender or a food processor fitted with a steel blade to a purée. Add 1 teaspoon salt to the garlic and process to a paste. Pat the garlic paste in an even layer over the top and sides of the roast. Place the bay leaves evenly over the garlic.
- Place the trimmed strip of fat over the garlic and bay leaves. Tie in place with kitchen string. Sprinkle the roast all over with salt and pepper. Place in a roasting pan; pour the red wine in the bottom of the pan.
- Roast for 20 minutes. Reduce the heat to 350°F. Roast about 18 minutes per pound for rare or 22 minutes per pound for medium done. Let stand 5 minutes before carving.