Preparation time: 10 minutes, Cooking time: 2-3 hours, Yield: 12-15 servings
- 6-pound beef rib roast, boned and retied
- 1/2 cup olive oil
- Coarse ground kosher salt, as needed
- Cracked black pepper, to taste
- Fresh rosemary, plus two whole sprigs
- 5-10 cloves garlic
Preheat your Dacor Oven to 350°F on Pure Convection™. Place one rack on position one or two and remove all others. Chop 5 cloves of garlic and set aside. Sliver remaining garlic and poke into the roast as desired. Coarsely chop rosemary and add to olive oil. Rub roast with olive oil and rosemary mixture. Rub with chopped garlic. Salt and pepper to taste.
Spray the roasting rack with a nonstick cooking spray. Place the roast on a rack tall enough so that most of the roast is above the sides of the roasting pan, and position fat side up on the rack. Place the roast into the preheated oven.
Cook at 350°F on Pure Convection™ for approximately 20-24 minutes per pound or until internal temperature reaches 145°F for rare, 155°F for medium or 170°F for well done. Remove and let rest for 15-20 minutes. Cut and remove the butcher's twine and lift the roast off the rack of ribs to carve.