Standing Rib Roast with Aioli Recipe | Epicurious.com
"If you like, after carving the roast, separate the bones into individual ribs and pop them back in the oven to crisp up. Then fight over them with your guests...."
INGREDIENTS
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1 shoulder-end 4-bone standing beef rib-eye roast, preferably dry-aged (about 8 pounds), chine bone removed
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Kosher salt, freshly ground pepper
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2 large egg yolks
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2 garlic cloves, finely grated
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1/2 cup grapeseed or vegetable oil
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1 tablespoon fresh lemon juice
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1/2 cup extra-virgin olive oil
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