Rosemary-Salted Standing Rib Roast
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1192
- Total Fat
- 104
- Saturated Fat
- 42
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 58
- Cholesterol
- 254
- Sodium
- 1018
- Total: 3 hr
- Active: 35 min
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
1/3 cup fresh rosemary leaves (from 3 sprigs)
2 bay leaves
3 tablespoons extra-virgin olive oil
Directions
- Remove the beef from the refrigerator 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 the ribs; insert a garlic slice into each slit and poke it just beneath the surface.
- In a spice grinder, grind 2 tablespoons salt, the peppercorns, rosemary and bay leaves (or crush and finely chop with a knife). Transfer the ground spices to a small bowl and mix with the olive oil. Rub all over the roast.
- Place the roast in the hot roasting pan fat-side up (bones on the bottom). Roast until a thermometer inserted into the thickest part registers 120 degrees F for medium-rare, 1 hour 50 minutes to 2 hours. Transfer to a platter or cutting board, tent 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. The end of a rib roast will always be more well done than the center, so you’ll have pieces to suit all tastes!