Standing Rib Roast with Herbed Crust
| Yield: | 6 To 8 serv. |
| Categories: | Beef, Meats |
| 1 | Standing rib roast (7-8 lbs) (about 3 or 4 ribs) | |
| 1/2 | c | Fresh thyme leaves; chopped (reserve stems) |
| 4 | Garlic cloves; peeled and cut into slivers | |
| 1 | tb | Freshly ground black pepper |
| 1/2 | ts | Salt |
| 1 | c | ;water |
| 2 | To 3 tablespoons flour optional |
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