Rosemary-Salted Standing Rib Roast

  • Level: Easy
  • Total: 3 hr
  • Prep: 30 min
  • Inactive: 30 min
  • Cook: 2 hr
  • Yield: 8 to 10 servings
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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


  1. 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.
  2. 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.

Cook’s Note

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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