Rib Roast & Garlic Cream Sauce

Preheat oven to 425°F. Combine salt and pepper; coat roast evenly with seasoning on all sides. Arrange garlic in bottom of roasting pan; place roast over garlic, bone-side down, making sure to cover garlic completely with roast. Bake 20 minutes or until browned. Reduce oven to 350°F; cook 1–1 1/2 hours and until roast is 125°F (for medium rare; warm red center), 130°F (medium; warm pink center), or up to 170°F (well done). Use a meat thermometer to accurately ensure doneness. Transfer roast to cutting board; let stand 10–15 minutes before slicing. Temperature will rise 5–10°F during this time. Transfer roasted garlic to 2-quart stockpot; smash cloves into a paste. Add cream, broth, and thyme to garlic; simmer 10–12 minutes or until liquid is reduced by one-half. Remove thyme and stir in vinegar. Slice roast; serve with sauce on the side.

2 teaspoons kosher salt
2 teaspoons fresh cracked pepper
1 standing rib roast (4–5 lb)
20 cloves fresh peeled garlic
1 cup heavy whipping cream
1 1/2 cups reduced-sodium beef broth
4 sprigs fresh thyme &/or rosemary
2 teaspoons sherry vinegar