Thyme Rib Roast

Preheat oven to 475°. Put roast, rib side down, in center of a 13 x 9-inch flameproof roasting pan and rub all over with 1 tablespoon oil.

Press thyme to adhere.

Season beef generously with salt and pepper.

Roast beef in middle of oven for 30 minutes.

Remove beef from oven and with a bulb baster, skim all but 1/2 cup fat from pan.

Baste beef with fat remaining in pan.

Reduce oven temperature to 375°. Roast beef 1 1/4 to 1 1/2 hours more or until a meat thermometer inserted into the center of meat registers 115°. Transfer beef to a platter, reserving pan juices.

Let beef stand 25 minutes. (Meat will continue to cook, reaching about 130° for medium-rare.)