1 (6-8 lb.) standing rib roast or 1 (4-6 lb.) rolled rib roast
1 sm. quartered onion
2 cloves garlic, each cut in half lengthwise
2 tbsp. oil
Dash salt
Dash pepper

Make 4 (1 inch) deep cuts into various parts of roast. Insert onion quarter and half clove garlic in each cut. Brush roast with oil; season with salt and pepper. Place on rack in open pan with fat side up. Roast at 325 degrees according to timetable for roasting meat. Serves 6.