Slow-Roasted Prime Rib with Rosemary

Preheat oven to 275˚F. In a small bowl, combine rosemary, garlic, salt, cracked pepper and the olive oil and stir. Rub the roast all the over with the paste and place bone-side down in a roasting pan.

Roast in the middle of the oven until a meat thermometer inserted into center of roast registers 130˚F for medium rare or 135˚F for medium, 2½ to 3 hours.

Remove roast from the oven, loosely tent with foil and let rest 20 minutes. Increase the oven temperature to 500˚F.

Remove foil and return roast to the oven. Roast until the exterior of the beef is very crisped and browned, 10 to 15 minutes. Transfer roast to a cutting board. Remove string. Carve the roast by running a long, sharp knife between the rib bones and meat to separate them. Arrange slices on a platter; cut between bones and place them on the platter as well (there’s a lot of meat on the bones and some people may want one).