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

Preparation:

1. Grind chopped rosemary, oil, garlic and salt in processor to chunky paste.

2. Place beef in roasting pan. Rub rosemary mixture all over. Cover; chill 1 day.

3. Position rack in center of oven and preheat to 350°F. Uncover beef and roast, fat side up, until thermometer inserted straight down from top center registers 125°F for rare, about 1 hour 45 minutes.

4. Let stand 30 minutes. Transfer roast to platter. Scrape pan dripping into cup; spoon off fat.

Garnish with rosemary sprigs.