We spent Christmas Day at my brother and sister in-law's house. They made the veggies, salads and desserts, and Matthew made a rib roast. We ordered the beef from Whole Foods in Cherry Creek about a three weeks before and Matthew picked it up on Christmas Eve.
We had the butcher cut the bones from the meat and then tie them back on. This allows the meat to get all the flavor of the bone while it cooks and makes it simple to remove the ribs before serving.
Matthew coated the roast with rosemary, salt, pepper, olive oil and stuffed garlic cloves between the ribs and the beef.
He heated the oven to 500 degrees and cooked the roast for 1 hour, turned the oven off, but didn't remove the meat until the thermometer registered 140. This left the ends of the roast a little more well done the rest medium rare and really delicious.
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