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
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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.
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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.