Rosemary-Salted Standing Rib Roast

Total Time:
3 hr
Prep:
30 min
Inactive:
30 min
Cook:
2 hr

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 1 4 -rib standing beef rib roast (9 to 10 pounds), bones frenched by the butcher
  • 3 cloves garlic, thinly sliced
  • Kosher salt
  • 1 tablespoon black peppercorns
  • 3 sprigs rosemary, leaves stripped (about 1/3 cup leaves)
  • 2 bay leaves
  • 3 tablespoons extra-virgin olive oil
Directions
  • Remove the beef from the refrigerator about 30 minutes before roasting. Set a roasting pan on the lowest oven rack; preheat the oven to 425 degrees F. Using a paring knife, make deep slits all over the roast and between each of the ribs; insert a garlic sliver into each slit and poke it just beneath the surface. Grind 2 tablespoons salt, the peppercorns, rosemary and bay leaves in a spice grinder (or crush and finely chop with a knife). Combine with the olive oil and rub all over the roast.

  • Carefully place the roast in the hot roasting pan fat-side up (bones on the bottom). Roast until an instant-read thermometer inserted into the thickest part registers 120 degrees F for medium rare, 1 hour 50 minutes to 2 hours. Transfer the roast to a platter or cutting board, tent loosely with foil and let rest 30 minutes before carving.

  • Photograph by Ryan Liebe

Carving Tips: Position the roast so the bones are pointing up. Using a chef's knife, remove the bones in one piece, then thinly slice the meat against the grain.


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