Someone must have decided they only needed half of a rib roast, because I found myself the proud owner of the other half. It was perfect size for one person to get a couple of meals, and it allowed me to try this fantastic recipe without sinking $50+ into a possible disaster. The garlic-rosemary rub really gives the beef a great flavor, and the cooking instructions, when followed properly, yield a beautiful medium-rare roast. This is also a refreshing change from quite a lot of turkey.
Beef Rib Roast with Garlic and Rosemary
From Gourmet magazine, unpublished December 2009 edition
12 garlic cloves
¼ cup chopped fresh rosemary
2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds)
Pulse garlic, rosemary, salt, and pepper in a food processor until smooth, then rub all over roast. Transfer to a rack set in a 13x9-inch roasting pan and marinate, chilled, at least 8 hours.
Let roast stand at room temperature 1 hour.
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, about 1½ 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).
Makes 8 servings
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