1 4-rib standing beef rib roast (9 to 10 pounds), bones frenched by the butcher
3 cloves garlic, thinly sliced
1 tablespoon black peppercorns
3 sprigs rosemary, leaves stripped (about 1/3 cup leaves)
2 bay leaves
3 tablespoons extra-virgin olive oil
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.