Garlic- and Rosemary-Crusted Beef Rib Roast

• servings: 8 servings
• total time: 1 day

Ingredients

12 garlic cloves

1/4 cup chopped rosemary

2 Tbsp kosher salt

1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 lb)

Directions

Pulse garlic, rosemary, salt, and 1 tsp pepper in a food processor until smooth, then rub all over roast. Transfer to a rack set in a 13- by 9-inch roasting pan and marinate, chilled, at least 8 hours.

Let roast stand at room temperature 1 hour.

Preheat oven to 450°F with rack in middle. Roast meat, fat side up, 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).

Beef can be marinated 1 day ahead.