Beef Roast with Rosemary

Ingredients:

• 1 beef chuck roast with 4 ribs (4-4.5 kg), ask the butcher to trim the ends of the ribs
• 3 cloves garlic, thinly sliced
• 1 tbsp. black peppercorns
• 3 sprigs rosemary, leaves picked (about 1/3 cup leaves)
• 2 bay leaves
• 3 tbsp. l. olive oil

Preparation:

1. Remove the beef from the refrigerator 30 minutes before cooking. Place the roasting pan on the bottom rack of the oven; preheat the oven to 425°F (220°C). Using a small knife, make deep slits all over the meat and between the ribs; insert a slice of garlic into each slit and push it all the way in. Grind 2 tablespoons of salt, peppercorns, rosemary, and bay leaf in a coffee grinder (or finely chop with a knife). Mix with olive oil and rub the mixture all over the meat.
2. Carefully place the roast in a hot roasting pan, fat side up (bones down). Roast until a thermometer inserted into the thickest part of the roast registers 122°F (50°C) for medium, 1 hour 50 minutes to 2 hours. Transfer the roast to a platter or cutting board, cover with foil, and let rest for 30 minutes before slicing.
   
   

   Note

   
   Slicing Tips: Place the roast bone-side up. Using a chef's knife, remove the ribs and slice thinly across the grain.