Beef Rib Roast with Garlic and Rosemary

From the kitchen of Carly

A showstopping prime rib crusted with garlic and rosemary, marinated overnight for deep flavor. Roasted low and slow until the center hits a perfect medium-rare, then rested to lock in juice. This is the centerpiece that stops conversation.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 112 garlic cloves
  • 11/4 cup chopped rosemary
  • 12 Tbsp kosher salt
  • 11 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 lb)

Instructions

  1. 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.

  2. Let roast stand at room temperature 1 hour.

  3. 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).

  4. Beef can be marinated 1 day ahead.