Ingredients:

  • 4-6 pounds bone-in rib roast
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 large onion, quartered (optional)
  • 2 cups beef broth (480 ml, optional)

Instructions:

  1. Remove rib roast from the fridge 30 minutes before cooking to bring to room temperature.
  2. Preheat the oven to 450°F (230°C).
  3. Pat the roast dry with paper towels.
  4. In a small bowl, mix garlic, rosemary, salt, pepper, and olive oil to form a paste.
  5. Rub the seasoning mixture evenly over the meat.
  6. Place the rib roast bone-side down in a large roasting pan.
  7. Roast at 450°F (230°C) for 20 minutes to develop a crust.
  8. Lower the oven temperature to 325°F (160°C).
  9. Continue to roast for an additional 1 to 1.5 hours, until the internal temperature reaches 130°F (54°C) for medium-rare.
  10. Remove the roast from the oven, tent it with aluminum foil, and let it rest for at least 20 minutes before carving.
  11. Carve the roast between the bones, serving slices with the pan drippings or your favorite sauce.