It is just a combination of salt, course black pepper, fresh minced garlic and rosemary. The rosemary, salt and pepper can just be run through food processor till fine, then the garlic can be added to make the paste. I enjoy have rosemary and garlic, so it takes quite a bit to make enough to cover a 6 or 7lb roast. It is then just rubbed on the meat, some times I will make pockets in roast and put a little in, but that usually screw up presentation. It can be scrapped off before cooking or left on like I do. I have no set amounts, I just mix until I like the taste and use the paste.
The cooking process is how I learned to cook 2 inch, lip on Standing Rib Roast from Hestbeck's Meat Market in Fresno. Now, these were all 15-17lb roasts, but the process seems to work on roast about half to 1/3 that size. I would not call it a sear, but it is high heat. You start out at 500° for 20 minutes fat side down. It creates a slight crust on the outside. You then turn temperature down to 325° cook for 1 hour, remove from heat, tent with foil and rest for 2 hours. The roast is then put back in unit at 325° and cook to your desired IT. I always pull 10° below where I want it finished. Many dont like the process, because it is not the red from top to bottom, it is well done for the 1st 3/4 inch, but so good.
- Rosemary paste
- Two-stage cooking
The paste looks something like this.