Spicy Rib Roast serves 6-8

My wife is not an aficionado of roast beef, but she loves this recipe. I think the spicy mixture - a combination of garlic, ginger, a dash of sugar, some soy, cayenne, dry mustard,and paprika - that I rub on the roast before cooking it is the reason why. - The roast should be from the smaller and less fatty end of the rib section. Totally cleaned of the layer of fat on top, the meat is roasted in a hot oven, then allowed to rest for at least 20 minutes in a warm oven before serving, so it is totally pink throughout.

RUB
3 LARGE CLOVES GARLIC, PEELED

1 PIECE OF GINGER (ABOUT THE SAME SIZE AS THE COMBINED GARLIC GLOVES), PEELED

2 TEASPOONS SUGAR

2 TABLESPOONS SOY SAUCE

1/2 TEASPOON CAYENNE PEPPER

1 TEASPOON DRY MUSTARD

1 TEASPOON PAPRIKA

ALSO
1 3-RIB BEEF RIB ROAST (ABOUT 7 POUNDS) WITH ALL VISIBLE FAT TRIMMED FROM TOP (ABOUT 6 POUNDS TRIMMED)

1/2 CUP WATER

1 SMALL BUNCH WATERCRESS. CLEANED FOR GARNISH (OPTIONAL)

1. Preheat the oven to 400 degrees.

2. Place all the rub ingredients in a blender, and blend them until smooth. Rub the mixture on the top and sides of the roast.

3. Place the roast meat side up in a small roasting pan, and cook it in the 400-degree oven for 30 minutes. Turn the meat so it is bone side up and cook it for another 30 minutes. Remove the roast from the oven, and leave the oven door open to cool the oven to about 180 degrees.

4. Place the roast on a platter, and discard all the fat that has accumulated in the roasting pan. Add the water to the drippings in the pan, and stir to mix them together well.

5. Place the roast, bone side up, back in the roasting pan with the juices, and place the pan in the 180-degree oven to rest for at least 20 to 30 minutes (but as long as 2 hours) before carving. Serve, if desired, on watercress.