BEEF RIB ROAST WITH ROSEMARY

BEEF RIB ROAST WITH ROSEMARY image

Yield 8-10 servings

Number Of Ingredients 6

Notes: Ask the butcher to "french" the ends of the ribs on the roast.
1 tbsp. salt
2 tsp. ground black pepper
1 shoulder-end bone-in beef rib roast with 4 ribs (about 8 lbs., ribs should be left long)
8 large sprigs fresh rosemary
1 head garlic, seperated into cloves, crushed and peeled.

Steps:

Preheat oven to 450 degrees. Combine salt and pepper in a small bowl. Using a sharp knife, cut a line down into the roast about 1/2 in. in front of the ribs to create a deep pocket into which you'll stuff the rosemary and garlic. Sprinkle the pocket with about half the salt mixture, then insert rosemary and garlic, allowing rosemary sprigs to poke out of the roast. Tie the roast between the ribs with kitchen string. Sprinkle the remaining salt mixture on the outside of the roast. Place in a large roasting pan with ribs pointing up. Cook 15 minutes, then reduce oven temp. to 350 degrees and roast until a thermometer inserted in the center of the meat reaches 130 degrees for rare, 75 to 90 minutes, or 140 degrees for medium, about 2 hours. Remove from oven, tent with foil, and let rest for 30 minutes. Cut strings and remove rosemary. Carve and serve.