Cooking Instructions
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Step 1
Preheat oven to 450 degrees F (230 degrees C).
Step 2
Sit the
Standing Rib Roast (3.6 kg)
onto a rack in a shallow pan. Be sure the rib side is down, fat side up.
Step 3
Combine the
Rosemary Leaves (15 g)
and
Extra-Virgin Olive Oil (60 mL)
in a small bowl.
Step 4
Rub the top and sides of the rib roast with the rosemary mixture. Sprinkle evenly with the
Pink Himalayan Sea Salt (20 g)
and press in with your hands.
Step 5
Place the roast in the oven and cook for 30 minutes.
Step 6
Reduce the temperature to 350 degrees F (180 degrees C). Cook for 1 hour and 45 minutes to 2 hours, or until the internal temperature has reached 120 degrees F (48 degrees C) for medium rare.
Step 7
Remove the roast from the oven and let rest 20 minutes before slicing.
