1 rib standing rib roast (about 2 1/2 lbs.)
1 tbsp. salad oil or olive oil
1 sm. clove garlic, mashed
2 lg. baking potatoes

Wrap the meat well and freeze until solid. Rub the mixture of the oil and garlic evenly over the frozen meat. Stand, rib bone down, on a rimmed baking sheet between the 2 potatoes, placed like book ends. Roast frozen; do not thaw. Roast in a 400 degree oven 1 hour and 15 minutes for rare, 1 hour and 25 minutes for medium rare, 1 hour and 35 to 40 minutes for well done. If you wish, insert a meat thermometer through the fat layer into the center of the roast after it has cooked for about 1 hour and continue cooking until meat is done to your liking. Let stand about 5 minutes before carving. Serves 2.