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Source: America's Favorite Food Associations

Rosemary Garlic Beef Rib Roast
Serve with mashed or roasted potatoes.
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Serves: 8 to 10
Prep Time: 5 minutes
Cook Time: 2 1/2 to 3 hours
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6 to 8 pounds (3 to 4 ribs) beef rib roast, well-trimmed
1 tablespoon rosemary leaves, dried, crushed
3 cloves garlic, crushed
3/4 teaspoon salt
1/4 teaspoon pepper

Heat oven to 350 degrees. Combine rosemary, garlic, salt and pepper; press evenly onto surface of 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.

Remove roast when meat thermometer registers 135 degrees for medium-rare, 150 degrees for medium. Let stand 15 minutes. Carve into slices.

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