1 t salt 2 t fresh ground pepper 1 shoulder-end bone-in beef rib roast with 4 ribs (@4 lbs) 8 large sprigs fresh rosemary 1 head garlic, separated into cloves, peeled and crushed

Preheat oven to 450. Combine salt and pepper in a small bowl. Using a sharp knife, cut a line down the roast about 1/2" in front of the ribs to create a deep pocket (into which you will stuff the rosemary and garlic). Sprinkle the pocket with about 1/2 the salt mixture; then insert the rosemary and garlic allowing rosemary to poke out the roast. Tie the roast between the ribs with butchers string. Sprinkle the remaining salt mixture outside the roast. Place in a large roasting pan with ribs pointing up. Cook 15 minutes then reduce heat to 350 and roast until thermomoter inserted into thickest part of roast registers 130 (rare), 75 to 90 minutes. Remove from oven; tent with foil; let stand 30 minutes. Cut strings and remove rosemary and garlic. Carve and serve.