Rosemary Garlic Beef Rib Roast

Note from Cheri: This recipe was contributed to Fabulous Foods by the National Cattlemen's Beef Association. Roasts are so easy to make, and they allow plenty of leftovers, so you don't have to cook as often the week you make them -- unless, of course, you have a large family. Follow this link for more fabulous Beef recipes, cooking tips and educational information.

6 - 8 lbs/ well-trimmed beef rib roast, small end (3 to 4 ribs) Seasoning: 1 T dried rosemary, crushed 3 cloves garlic, crushed 3/4 tsp. salt 1/4 tsp. pepper

Serves 8-10 Heat oven to 350° F. Combine seasoning ingredients; press evenly into 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° F for medium-rare, 150° F for medium. Let stand 15 minutes. Temperature will continue to rise to 145° F for medium-rare, 160° F for medium. Carve into slices and serve.