This garlic-infused, bacon-topped beef rib roast is basted with a red wine marinade during roasting.

Roast Filet of Beef

1 (5 pound) rib roast
4 garlic cloves, sliced
1 teaspoon ground pepper
1/2 teaspoon liquid hot pepper sauce
1 cup soy sauce
1/2 cup vegetable oil
1 cup red wine vinegar
1 teaspoon thyme
1 bay leaf
3 strips of bacon

1. Make 1-inch slits in a rib roast. Insert sliced garlic cloves in the slits. Rub meat with pepper and liquid hot pepper sauce.
2. In a bowl combine soy sauce, oil, red wine vinegar, thyme, and bay leaf. Pour over the rib roast and marinate covered for 15 minutes at room temperature.
3. Preheat the oven to 425°F (220°C).
4. Drain the roast; reserving the marinade. Place meat on a rack in a roasting pan and arrange strips of bacon on top.
5. Bake for 45 minutes to the desired degree of doneness; basting occasionally with reserved marinade.

Makes 10 servings.