Cooking School: Standing Rib Roast

2. Slice 2 of the garlic cloves into slivers. Chop remaining clove. Using the tip of a small knife, cut slits into the fleshy part of the roast, deep enough to hold garlic slivers. Tuck garlic slivers into meat. In a small bowl, combine chopped garlic, olive oil, dry mustard, rosemary, chopped thyme, salt, and black pepper.