• 2 bulbs garlic, cloves peeled
• 1 tsp. salt
• 6-1/2 lbs. standing prime rib roast, fat trimmed in one strip and reserved
• 12 bay leaves
• 2 cups red wine
• kitchen string

Preheat oven to 450°F. Purée garlic in a blender or food processor fitted with a steel blade. Add salt to garlic and process to a paste. Pat garlic paste in an even layer over top and sides of roast. Place bay leaves evenly over garlic. Place trimmed strip of fat over garlic and bay leaves. Tie in place with kitchen string. Sprinkle roast all over with salt and pepper to taste. Place in a roasting pan and pour red wine in bottom of pan. Roast 20 minutes. Reduce 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.

This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.

Per serving: calories 444, fat 22.2g, 50% calories from fat, cholesterol 141mg, protein 44.9g, carbohydrates 4.0g, fiber 0.2g, sodium 397mg.

The recommended wines are: Burgundy, Merlot, or Zinfandel.