Prime Rib Meat in the Oven

Ingredients:

• 1 piece of beef chuck roast with 4 ribs, trim bones and excess fat and set aside
• 4 teaspoons coarse salt
• 4 sprigs of fresh rosemary
• 4 cloves garlic, unpeeled, crushed
• 120 g arugula (optional)
• 2 tsp olive oil (optional)

Preparation:

1. Generously salt and pepper the meat and refrigerate overnight.
2. Remove the meat from the refrigerator an hour before cooking to allow it to warm to room temperature.
3. Meanwhile, preheat oven to 200°C.
4. Place the reserved ribs in the roasting pan, curved side up (these will serve as a rack for the meat). Arrange any remaining meat trimmings and fat around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat begins to render.
5. Remove the roasting pan from the oven, place the rosemary sprigs on top of the bones, then the beef. Place the crushed garlic in the bottom of the roasting pan along with the trimmings. Brush the beef with the rendered fat and return the roasting pan to the oven.
6. Bake for 30 minutes, then baste the meat again with the fat and juices.
7. Reduce the oven temperature to 350°F (175°C) and roast the roast until medium (internal temperature of the meat should be 125°F-130°F), about 1 hour and 15 minutes, basting the roast with the juices every 30 minutes until done. Keep in mind that the roast will continue to cook while resting.
8. Remove the roast from the oven and place it on a cutting board, uncovered, for 20 minutes. Slice the meat into desired thickness and serve with arugula and olive oil.