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<blockquote data-quote="moreluck" data-source="post: 143966" data-attributes="member: 1246">Beef Rib Roast with Rosemary1 Tbls. salt2 tsp. freshly ground black pepper1 shoulder-end bone-in beef rib roast with 4 ribs (about 8 lbs) ribs left long8 large sprigs fresh rosemary1 head garlic, separated into cloves ,peeled and crushedPreheat oven to 450 degrees. Combine salt and pepper in a small bowl. Using a sharp knife, cut a line down into the roast about 1/2 inch in front of the ribs to create a deep pocket into which you&#039;ll stuff the rosemary and garlic. Sprinkle the pocket with about half the salt/pepper mixture, then insert rosemary &amp; garlic allowing rosemary sprigs to poke out of the roast. Tie the roast between the ribs with kitchen string. Sprinkle the remaining salt mixture on the outside of the roast. Place in a large roasting pan with ribs pointing up.Cook 15 mins, then reduce oven temp. to 350 degrees and roast until thermometer inserted in center of meat reaches 130 degrees for rare (75-90 mins) or 140 degrees for medium (about 2 hrs.) Remove from oven, tent with foil and let rest for 30 mins. Cut strings and remove rosemary. Carve &amp; serve.</blockquote>

[QUOTE="moreluck, post: 143966, member: 1246"] Beef Rib Roast with Rosemary 1 Tbls. salt 2 tsp. freshly ground black pepper 1 shoulder-end bone-in beef rib roast with 4 ribs (about 8 lbs) ribs left long 8 large sprigs fresh rosemary 1 head garlic, separated into cloves ,peeled and crushed Preheat oven to 450 degrees. Combine salt and pepper in a small bowl. Using a sharp knife, cut a line down into the roast about 1/2 inch in front of the ribs to create a deep pocket into which you'll stuff the rosemary and garlic. Sprinkle the pocket with about half the salt/pepper mixture, then insert rosemary & garlic allowing rosemary sprigs to poke out of the roast. Tie the roast between the ribs with kitchen string. Sprinkle the remaining salt mixture on the outside of the roast. Place in a large roasting pan with ribs pointing up. Cook 15 mins, then reduce oven temp. to 350 degrees and roast until thermometer inserted in center of meat reaches 130 degrees for rare (75-90 mins) or 140 degrees for medium (about 2 hrs.) Remove from oven, tent with foil and let rest for 30 mins. Cut strings and remove rosemary. Carve & serve. [/QUOTE]

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