Rosemary Garlic Beef Rib Roast

6 to 8-lb well-trimmed Beef rib roast small end (3 to 4 ribs)

Seasoning: 1 Tbsp dried rosemary leaves, crushed

3 cloves garlic, crushed

3/4 tsp salt

1/4 tsp pepper

1. Heat oven to 350 degrees F. Combine seasoning ingredients; press evenly into surface of Beef roast. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of Beef, not touching bone or resting in fat. Do not add water or cover. Roast 2-1/4 to 2-1/2 hours for medium-rare; 2-3/4 to 3 hours for medium doneness.

2. Remove roast when meat thermometer registers 135 degrees F for medium-rare, 150 degrees F for medium. Let stand 15 minutes. (Temperature will continue to rise to 145 degrees F for medium-rare, 160 degrees F for medium.) Carve into slices. 8 to 10 servings.

Source: National Cattlemen's Beef Association