3/4 cup kosher salt
1/3 cup coarsely ground black pepper
6 garlic cloves, peeled
3 tablespoons fresh rosemary, chopped
1 tablespoon chili powder
1/3 cup extra virgin olive oil
1 8-9 pound rib roast
Preheat oven above 450°.
Combine the salt, pepper, garlic cloves, rosemary and chili powder in a food processor and pulse until fine. Add the olive oil and process until a paste forms. Coat the rib roast generously with the paste.
Roast the meat for 1 hour, until the crust is slightly darkened. Lower the oven temperature to 300° and continue to cook for about 2 hours longer, or until a meat thermometer reads 135°. Let the meat rest for 30 minutes before carving.
Courtesy of White Oak Pastures: 22775 Hwy 27, Bluffton, GA; whiteoakpastures.com