Preheat oven to 450 degrees F (230 degrees C).
Sit the Standing Rib Roast (8 pound) onto a rack in a shallow pan. Be sure the rib side is down, fat side up.
Combine the Rosemary Leaves (1/2 cup) and Extra-Virgin Olive Oil (1/4 cup) in a small bowl.
Rub the top and sides of the rib roast with the rosemary mixture. Sprinkle evenly with the Pink Himalayan Sea Salt (1 tablespoon) and press in with your hands.
Place the roast in the oven and cook for 30 minutes.
Reduce the temperature to 350 degrees F (175 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.
Remove the roast from the oven and let rest 20 minutes before slicing. Serve and enjoy!