• 3 Tbsp. coarse salt
  
• 2 Tbsp. dry rosemary, crushed
  
• 2 Tbsp. cracked black pepper
  
• 2 Tbsp. olive oil
  
• 3 Tbsp. fresh garlic, chopped
  

Directions: Score the top of the rib roast with the tip of your knife. Rub the olive oil on the outside of roast. Mix the remaining ingredients and rub on the outside of roast. Place the roast in a shallow roasting pan. Do not cover or add water. Preheat the oven to 375° and roast the meat for 1 hour. Turn oven off; roast can stand in oven 1-2 hours. Don’t open oven door. Before serving, turn oven to 375°, roast for an additional 30-40 minutes. Remove roast from oven. Let stand 15-20 minutes before serving.

Don’t forget the Rothschild Horseradish Sauce!