Categories: Beef, Londontowne, Garlic 
      Yield: 6 servings 
  
      3 lg Garlic cloves                     1/2 ts Pepper 
  1 1/2 tb Salt                                1    7-lb beef rib roast 
    1/2 ts Hungarian sweet paprika                  -cut from small end 
    1/2 ts Tumeric                                  -(about 3 ribs), trimmed 
    1/2 ts Ground thyme                        2 tb Vegetable oil 
  
  STEEL KNIFE: With machine running, drop garlic through feed tube and 
  process until minced.  Transfer contents of work bowl to small bowl.  Mix 
  in salt, paprika, tumeric, thyme and pepper. 
   
  Wipe beef dry with paper towels.  Rub all sides with oil.  Rub garlic and 
  salt mixture over sides and top of beef.  Transfer to shallow pan.  Cover 
  loosely with foil. Refrigerate overnight. 
   
  Let roast stand at room temperature 1 hour.  Position rack in lower third 
  of oven and preheat to 450 F.  Roast beef 30 minutes to seat.  Reduce oven 
  temperature to 325 F.  Roast until thermometer inserted straight down from 
  top center reads 120 F for medium-rare, about 1 hour 15 minutes longer. 
  Transfer meat to platter.  Let meat stand at least 15 minutes.  Carve meat 
  into 1/2-inch-thick slices and serve. 
   
  Source: Bon Appetit - December 1990