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1/2 cup chopped fresh rosemary (about five 1/2-ounce packages)
6 tablespoons vegetable oil
8 large garlic cloves, chopped
2 teaspoons coarse kosher salt
1 7- to 7 1/2-pound well-trimmed boneless beef rib roast, tied
Fresh rosemary sprigs
Grind chopped rosemary, oil, garlic and salt in processor to chunky paste. Place beef in roasting pan. Rub rosemary mixture all over. Cover; chill 1 day.
Position rack in center of oven and preheat to 350°F. Uncover beef and roast until thermometer inserted straight down from top center registers 125°F for rare, about 1 hour 45 minutes. Let stand 30 minutes. Transfer roast to platter. Scrape pan dripping into cup; spoon off fat.
Garnish with rosemary sprigs.
6 tablespoons vegetable oil
8 large garlic cloves, chopped
2 teaspoons coarse kosher salt
1 7- to 7 1/2-pound well-trimmed boneless beef rib roast, tied
Fresh rosemary sprigs
Grind chopped rosemary, oil, garlic and salt in processor to chunky paste. Place beef in roasting pan. Rub rosemary mixture all over. Cover; chill 1 day.
Position rack in center of oven and preheat to 350°F. Uncover beef and roast until thermometer inserted straight down from top center registers 125°F for rare, about 1 hour 45 minutes. Let stand 30 minutes. Transfer roast to platter. Scrape pan dripping into cup; spoon off fat.
Garnish with rosemary sprigs.
