One 5-pound prime-grade rib roast on the bone, essentially the loin-end half of a prime rib
¼ cup coarse sea salt
20 turns of a peppermill of fresh, coarse-ground black pepper
6 cloves garlic, minced
4 sprigs rosemary, chopped
½ cup extra-virgin olive oil
24 hours before cooking, rub the roast with the coarse sea salt and let sit for one hour. While the roast sits, mix the chopped garlic, chopped rosemary and black pepper into the olive oil, and let sit for one hour.
Rub olive oil mixture onto the meat, wrap and refrigerate until ready to cook the next day.
Remove the roast from the fridge three hours before you intend to cook it. Preheat the oven to 425 degrees, and place a wire rack on a baking tray covered with foil.
Place the roast in the oven, on a shelf near the top, and cook for 20 minutes. Rotate the tray and cook for another 20 minutes. Then, turn the oven down to 250 degrees and cook the roast until its internal temperature reaches 120 degrees, for medium rare. This should take approximately another 45 minutes.
Remove the roast from the oven and let it rest at room temperature, very lightly tented with foil for 15 minutes prior to carving.