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Ingredients
US|METRIC
4 SERVINGS
- 1 standing rib roast (Prime Rib, at room temperature, very important)
- 3 cloves garlic (minced, use more or fewer according to taste)
- 2 tsp. rosemary leaves (coarsely-chopped fresh, stems removed or 1 teaspoon dry rosemary leaves*)
- 1/4 tsp. coarsely ground black pepper
- 1 tsp. kosher salt
- 1/2 cup extra-virgin olive oil
- 1 rib (2 to 2.5 pounds – 60 to 75 minutes)
- 2 ribs (4 to 5 pounds – 2 to 2 1/2 hours)
- 3 ribs (6 to 8 pounds – 3 to 4 1/2 hours)
- 4 ribs (9 to 10.5 pounds – 4 1/2 to 5 1/2 hours)
- 5 ribs (11 to 15 pounds – 5 1/2 to 7 1/2 hours)
- 6 ribs (15 to 16 pounds – 7 1/2 to 8 hours)
- 7 ribs (16 to 18.5 pounds – 8 to 9 1/2 hours)
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