1 beef rib roast, small end, approx. 5-1/2 pounds
Salt and pepper to taste
3 garlic cloves, peeled
2 medium onions
potatoes (enough to fit your pan)
Have the butcher cut the roast off the bone and retie it.
Put three garlic cloves in to the meat at regular intervals. To
do this, insert a paring knife 1 or 2 inches into the meat, twist,
and push garlic cloves in resulting hole.
Salt and pepper heavily all over roast, and press it in. I use
approximately 1/4 cup salt, 2 teaspoons pepper. It sounds like
you're overdoing it, but it turns out great. One caution though:
don't double the salt if you get a roast twice as heavy. I did
this one Christmas, and although my family still loved it and ate
it all, it was too salty.
Put roast into a large roasting pan. Stick in a meat thermometer.
Bake at 325 degrees for 2-1/4 to 3-1/4 hours, or until 160 degrees
on meat thermometer for medium. If you're using a larger roast,
allow approximately 25 minutes of baking per pound of meat. After
the meat has roasted for 1-1/2 hours, add 2 quartered, medium onions
and sliced, halved baking potatoes (optional). If there are no
juices in the pan at that time, add 2 big tablespoons Crisco