Directions

1. Let roast stand at room temperature for 2 hours.

2. Cut 10 slits into the top cap of rib roast. Stud each pocket with garlic and rosemary.

3. Season heavily with salt and pepper.
4. Insert meat probe in the top center of the roast.
5. Roast at 350°F 50/50 until internal temperature of 120°F for medium-rare.
6. Let the roast rest for 15 minutes before carving then serve.