Ingredients:

1 T. onion powder
½ t. thyme
½ t. cayenne
1 t. coarse salt
1 t. fresh ground pepper
1 10-pound standing rib roast
4 garlic cloves
½ c. red wine
½ c. beef stock

Directions:

Mix first five ingredients and rub thoroughly all over meat. Peel and chop garlic. Poke holes in the fatty parts of the meat with a sharp tipped knife. Insert garlic into slits.

Place meat on rack in roasting pan with ribs down, and cover evenly with salt and pepper.

Place pan on middle rack of oven and start to roast at 500 degrees for 30 minutes to seal in juices. Lower heat to 350 degrees and continue to cook 1 ½ to 2 hours. Meat thermometer readings 120-125 degrees for rare meat, 125-130 for medium, and 135-140 for well done.

Remove meat from pan and place on heated platter. Allow to rest for 20 minutes before carving.

Meanwhile, carefully pour juices and pan scrapings from roasting pan into saucepan. Add wine and beef stock. Simmer gently for 10 minutes.

Transfer to gravy boat and serve immediately.