A delicious rosemary crusted rib roast perfect for Christmas. The process involves seasoning a 7-8 lb rib roast and cooking it to a precise internal temperature for the best flavor.
1: Remove the fat cap from the rib roast.
2: Let the rib roast sit in the fridge uncovered overnight.
3: Coat the roast heavily in olive oil, steak seasoning, and dried rosemary.
4: Tie each end of the roast in butcher twine.
5: Cook at 250°-275° until the internal temperature reaches 122°.
6: Broil until the internal temperature hits 125°.
7: Rest the roast covered tightly in foil until the internal temperature reaches 130-135°.
8: Slice and serve.
