Ingredients :

• Boneless Rib Roast (1.8–2.3 kg) — Look for a well-marbled piece—those thin veins of white fat in the flesh are what melt during cooking and make the meat juicy. Ask your butcher for a ‘rolled ribeye’ or ‘boneless prime rib’. Avoid pieces that are too lean, as they will dry out.
• Fresh Rosemary — Dried rosemary doesn’t do the same thing here. Finely chopped fresh rosemary releases its oils into the rub and sticks to the meat’s surface. If you really only have dried, use half the amount.
• Smoked Paprika — Marked as optional in many recipes, but it’s what gives that deep red-brown tint to the crust and a slight smoky note on the palate. Regular sweet paprika won’t have the same effect.
• Softened Butter — It goes into the rub with the olive oil and helps the crust brown evenly. Take it out of the fridge an hour before—it should mash easily with a fork, not be completely melted.