One 5+ pound standing rib roast
1 tsp salt
1/3 c. molasses
2 tbs coarse grond black pepper
2 tsp dried ground thyme
Preheat oven to 400. Sprinkle salt over roast and place in oven on rack in a roasting pan with meat thermometer (thermometer tip should me as near middle of roast as possible and not near any bone) rib side down. This will allow the layer of fat to “baste” the opposite side.
Combine molasses,pepper and thyme.
When interior temperature of meat reaches aprox 125, remove roast and brush on glaze sauce. Place back in oven and leave until interior temperature reaches 135-140. Remove from oven and brush on more glaze and cover roast with foil for aprox 15-20 minutes. Roast should reach and interor temperature of 145-150. Temperatures are beased on a roast done medium rare. Add aprox 10 degrees for medium.
This meat goes well with a nice burgundy.