Dress garlic with oil, salt and pepper and wrap tightly in foil. Roast at 400°F until tender, 40-45 minutes. While garlic roasts, bring meat to room temp.
Reduce oven to 325°F. Combine butter with cooled and pasted roasted garlic, rosemary, marjoram, salt and pepper. Coat the rib roast with herb butter and stand up in roasting pan.
Cook beef in the center of the oven for about 2 hours and 45 minutes, or to an internal temperature of 125°F-130°F (for medium-rare). Remove and let rest covered with foil and dish towel for 1 hour. Carve and serve.
For sauce, combine all ingredients in bowl and let stand for breadcrumbs to soften. Adjust salt and pepper to taste.
ncG1vNJzZmivp6x7s63CoZiepKKWxrS0zrBlnKedZL%2Bmr8ipnGhpZm6BdKukmqqyl4Ker6CezpqqrZennsGpq6yopKyXeKS%2FtLHRmpuiq5iUoKLBwp4%3D