1 tbsp salt

2 tsp freshly ground black pepper

1 shoulder-end bone-in beef rib roast with 4 ribs

8 large fresh rosemary sprigs

1 head garlic, separated into cloves, crushed and peeled

Preheat the over to 45o degrees F. In a small bowl, combine the salt and pepper. Using a sharp knife, cut a line down the roast about 1/2 inch in front of the ribs to create a deep pocket. Sprinkle inside the pocket with half of the salt mixture, then insert the rosemary sprigs and garlic cloves, allowing the rosemary to poke out. tie the roast between the ribs with kitchen twine. Sprinkle the remaining salt mixture on the outside of the roast. Place in a large roasting pan with the ribs pointing up.

Roast for 15 minutes. Lower the oven temperature to 350 degrees F and continue to roast until and instant read thermometer registers 130 degrees F, 75-90 minutes, or 140 degrees F for medium, about 2 hours. Transfer the roast to a carving board, tent loosely with aluminum foil, and let rest for 30 minutes. Cut the strings and remove the rosemary. Carve and serve.

Serves 8-10.