Instructions: Heat oven to 350 degrees.

Combine rosemary, garlic, salt and pepper in a bowl; press evenly into surface of beef. Arrange roast, fat-side up, in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not touching bone or resting in fat. Roast 2 1/2 hours for medium-rare (135 degrees) or 2 3/4 hours for medium (145 degrees). Let stand 15 minutes before cutting into slices.

Add 3/4 cup of water to roasting pan. Place pan over two stovetop burners over medium heat. Scrape up browned bits with a wooden spoon; cook 2 to 3 minutes for flavors to blend. Strain and serve with beef.

This recipe yields 8 servings.

Description: "This classic rib roast requires little adornment but do try it with our Yorkshire Pudding!"

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