Rosemary-Salted Standing Rib Roast
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
61
Spice
51
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Remove the beef from the refrigerator about 30 minutes before roasting
2
Set a roasting pan on the lowest oven rack; preheat the oven to 425 degrees F
3
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
4
Grind 2 tablespoons salt, the peppercorns, rosemary and bay leaves in a spice grinder (or crush and finely chop with a knife)
5
Combine with the olive oil and rub all over the roast
6
Carefully place the roast in the hot roasting pan fat-side up (bones on the bottom)
7
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
8
Transfer the roast to a platter or cutting board, tent loosely with foil and let rest 30 minutes before carving
9
Photograph by Ryan Liebe