Garlic-Chile Rib Roast in a Thyme Nest

Serves 8 generously

This is a rustic, dramatic way to do a roast when you have a lot of big, woody thyme trimmings in winter, early spring or anytime you are cutting back your thyme. A bare branch of roasted thyme makes a dramatic garnish when presenting the dish.

    * 3 rib standing roast (about 8 pounds)
    * 1 cup Hsin Tung Yang brand Hunan Chili Salted Black Bean sauce (see Note)
    * 1 teaspoon kosher salt
    * 2 tablespoons extra virgin olive oil
    * 3 cups veal or beef stock (available in the frozen foods section of well-stocked supermarkets)
    * 8 cloves garlic, peeled
    * 6 to 8 large branches (12 to 14 inches long) of woody thyme trimmings
    * The jus
    * 1/2 cup Port
    * 2 to 3 cups veal stock as needed
    * Hsin Tung Yang brand Hunan Chili Salted Black Bean sauce (see Note), to taste

Instructions: The day before, rub bean sauce and salt over roast. Wrap in plastic and refrigerate overnight. Remove from refrigerator and rest at room temperature for 2 hours.

Preheat oven to 325°.

Pour oil into a roasting pan over and heat on high on a stovetop. When oil shimmers, sear the roast on all sides, about 2 minutes per side. Remove roast and set aside while you set up the roasting rack.

Add stock and garlic to the roasting pan and place V-shaped rack in the pan. Place 3 to 4 branches of thyme on the rack. Place seared roast on the bed of thyme branches and cover with 3 to 4 more branches, using the natural curves of the branches to coddle around the roast.

Place roast in the oven and cook until the internal temperature reaches 130°, which is medium rare, about 13/4 hours. After 1 hour, check temperature often with an internal instant-read thermometer until the roast reaches the desired temperature. Make sure the thermometer is inserted into the thickest, most central area of the roast, as close to the bone as possible without touching it. Baste the thyme often with the stock, to make sure it doesn't burn. Add stock as needed to the base of the roasting pan so it does not dry out.

As soon as the roast reaches desired temperature, remove it from the oven. Make a tent with aluminum foil, cover roast, and let stand for 15 minutes.

Remove thyme branches. Brush off excess leaves from the roast.

For the jus: Over high heat, deglaze the stock remaining in the bottom of the roasting pan with Port. Stir and cook off alcohol, about 5 minutes. Add stock to bring the liquid in the pan up to two cups. If the sauce needs salt or chile, stir in a teaspoon or two of garlic-chile bean sauce until the flavor is adjusted, and blend in the garlic with a handheld blender. Alternatively, transfer the mixture to a blender and puree.

Slice beef, garnish with a branch of blackened thyme, and serve with the jus.

Note: Hsin Tung Yang brand Hunan Chili Salted Black Bean sauce is available in the Asian foods section of well-stocked supermarkets, or from Asian grocers like 99 Ranch. If you wish to substitute another brand, read the ingredients to make sure the sauce contains black beans or fermented soy beans, chile and garlic.

Per serving: 555 calories, 55 g protein, 6 g carbohydrate, 32 g fat (13 g saturated), 156 mg cholesterol, 767 mg sodium, 0 g fiber.

