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Rosemary Rib Roast
- 1/2 cup chopped fresh rosemary (about five 1/2-ounce packages)
- 6 tablespoons vegetable oil
- 8 large garlic cloves, chopped
- 2 teaspoons kosher salt
- 1 7- to 7 1/2-pound well-trimmed boneless beef rib roast, tied
- Fresh rosemary sprigs
Directions:View on Bon Appetit
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