Standing Rib Roast with Porcini and Bacon Sauce
['6 large garlic cloves', '3 tablespoons fresh thyme leaves', '2 1/2 tablespoons olive oil', '2 tablespoons coarse kosher salt', '1 tablespoon coarsely ground black pepper', '1 8 1/2- to 9-pound beef rib roast', 'Porcini and Bacon Sauce', 'Horseradish Cream Sauce', 'Green Onion-Parmesan Popovers']
With processor running, drop garlic through feed tube and chop finely. Scrape down bowl. Add thyme, oil, salt, and pepper; blend to paste. Pat roast dry with paper towels. Place roast, bone side down, in roasting pan. Cut several shallow slits in fat. Press some garlic paste into slits. Rub remaining garlic paste all over roast. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Uncover and let stand at room temperature 2 hours before roasting.)
Position rack in bottom third of oven and preheat to 450°F. Roast beef 20 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into beef from center of top registers 125°F to 130°F for medium-rare, about 1 hour 50 minutes. Transfer to platter; reserve roasting pan with juices for Porcini and Bacon Sauce.
Let roast stand at least 20 minutes and up to 1 hour. Serve roast with sauce, horseradish cream, and popovers.
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