Categories: Beef

Ingredients

• 4-rib standing beef roast (9-10 lbs.), bones frenched by the butcher
• 3 garlic cloves, thinly sliced
• Kosher salt
• 1 tbsp. black peppercorns
• 3 sprigs rosemary, leaves stripped
• 2 bay leaves
• 3 tbsp. olive oil

Directions

1. Remove the beef from the fridge about 30 minutes before roasting. Set a roasting pan on the lowest oven rack; preheat the oven to 425. 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 tbsp. salt, then peppercorns, rosemary and bay leaves in a spice grinder. Combine with the olive oil and rub all over the roast.

2. Carefully place the roast fat-side up (bones on the bottom) in the hot roasting pan. Roast until cooked to 120 degrees 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.

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