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Yield: 8 to 12 servings
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 40 minutes (plus overnight chilling)
1 (4-bone) prime rib roast (from the loin end), about 9 pounds once trimmed, ribs removed from roast in one cut to create a rib rack, excess fat removed and reserved
4 teaspoons kosher salt
Freshly ground black pepper
4 sprigs rosemary
4 garlic cloves, unpeeled and smashed