Ingredients:
20 garlic cloves, peeled
1 teaspoon salt
1 standing rib roast of beef (about 6 pounds), fat trimmed in one strip and reserved
10 bay leaves
Freshly ground black pepper
2 cups dry red wine

1. Place the garlic in a food processor with the salt and process to a paste.
2. Pat the garlic, in an even layer, all over the top and sides of the roast.
3. Place the trimmed piece of fat over the garlic and tie in place with kitchen string.
4. Place the roast in a large roasting pan and season liberally with pepper.
5. Pour the red wine into the bottom of the roasting pan and float the bay leaves in the wine.
6. Roast for 25 minutes at 450 degrees, then reduce the heat to 350 degrees.
7. Continue to roast the meat, about 18 minutes per pound for rare and 22 minutes per pound for medium.
8. Let the roast stand for 10 minutes before carving. Serve with the pan juices.