3 lg Garlic cloves
1 1/2 tb Salt
1/2 ts Hungarian sweet paprika
1/2 ts Tumeric
1/2 ts Ground thyme
1/2 ts Pepper
1    7-lb beef rib roast
-cut from small end
-(about 3 ribs), trimmed
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.