- Stand Mixer: A versatile appliance used for mixing ingredients, ideal for preparing doughs or batters for sauces.
- Meat Tenderizer: Helps in tenderizing the meat before cooking, ensuring it's easier to slice after roasting.
- Kitchen Aid Mixer Bowl: The mixing bowl can be used to mix ingredients for the sauce.
- Roasting Pan: A large, heavy duty roasting pan for cooking the rib roast evenly in an oven.
- Meat Thermometer: Ensuring the roast is cooked to the desired doneness, which impacts texture and juiciness.
- Chef's Written Saucepan: Ideal for preparing and reducing sauces without sticking, suitable for thickening the sauce component of this dish.
- Strainer: Useful to separate any meat juices or excess fat from the sauce, enhancing its flavor and texture.
- Heavy Duty Baking Sheet: Can be used to rest the roast after cooking before slicing.
- High-Sided Serving Platter: To present and serve the standing rib roast in an attractive manner post cooking.
- Roasting Bag: Although not a necessity, a roasting bag can help retain moisture and heat for even cooking.
6 large garlic cloves
3 tablespoons fresh thyme leaves
2 1/2 tablespoons olive oil
2 tablespoons coarse kosher salt
1 tablespoon coarsely ground black pepper
1 8 1/2- to 9-pound beef rib roast
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I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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