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The Roast Beef

Ready In: 1154 Minutes

Prep Time: 15 Minutes

Cook Time: 140 Minutes

Serves 4

9 lb standing rib roast, trimmed of all but 1/4" layer of fat and with the chine bone removed
3 whole Garlic cloves, crushed
1 teaspoon dried thyme
2 tablespoon freshly ground pepper
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, at room temperature
1 tablespoon packed light brown sugar
½ teaspoon ground allspice
1 pinch coarse salt

As the meat waits in lonely splendor, mix together all the other ingredients, except the salt, in a small bowl. Rub the resulting paste all over the beef; then cover the beef with plastic wrap and put it back in the refrigerator for 1 to 2 days.
On the day you're planning to serve it, bring the meat to room temperature; this will take at least 4 hours.
Preheat the oven to 500 degrees F.
Sprinkle the meat all over with coarse salt. Put the meat, rib side down, into a roasting pan.
Roast the meat for 20 minutes, then lower the heat to 325 degrees F. Continue to cook the meat for 1-1/2 to 2 hours, or until a meat thermometer stuck into the small end reads 120 degrees F. (That's for rare meat.)
Once it's out of the oven, the meat should rest for at least 15 minutes before you carve it and can rest for up to 45 minutes, covered with foil and set on the back of the stove. The temperature will continue to rise for a few minutes after the meat is taken out of the oven, so it will stay properly hot for some time. Plan to have the roast out of the oven about 40 minutes ahead of serving time.
Now have someone carve it.