- 1/2 cup chopped fresh rosemary (about five 1/2-ounce packages)
- 6 tablespoons vegetable oil
- 8 large garlic cloves, chopped
- 2 teaspoons kosher salt
- 1 7- to 7 1/2-pound well-trimmed boneless beef rib roast, tied
- Fresh rosemary sprigs
- Grind chopped rosemary, oil, garlic and salt in processor to chunky paste. Place beef in roasting pan. Rub rosemary mixture all over. Cover; chill 1 day.
- Position rack in center of oven and preheat to 350°F. Uncover beef and roast until thermometer inserted straight down from top center registers 125°F for rare, about 1 hour 45 minutes. Let stand 30 minutes. Transfer roast to platter. Scrape pan dripping into cup; spoon off fat.
- Garnish with rosemary sprigs.