RIB ROAST WITH GARLIC CRUST

Steps:

• Remove any loose papery skin from garlic, leaving heads intact.
• In a large roasting pan, place roast, fat side up, and garlic.
• Insert a meat thermometer into center of roast being careful that the point does not touch the bone.
• Roast beef in a 325 degree oven until thermometer reaches 140 degrees for rare, 23 to 25 minutes per pound or until of desired doneness.
• Meanwhile, cut each onion lengthwise in half.
• Peel carrots and parsnips; cut each lengthwise in half if large.
• After roast has roasted 1 hour, remove garlic and cool until easy to handle.
• After beef has roasted 1 1/2 hours, add onions to drippings in roasting pan, turning to coat with drippings.
• Roast 45 minutes, turning onions occasionally until fork tender.
• While beef and onions are roasting, press soft, cooked garlic from each clove into a bowl.
• Stir in parsley and black pepper; set aside.
• In a 12" skillet over high heat, heat 3/4" water and carrots to boiling.
• Reduce heat to low; cover and simmer about 15 minutes or until tender.
• Drain; add minced tarragon, 1 tablespoon butter and 1/4 teaspoon salt.
• Keep warm.
• In a 10" skillet over high heat, cook 3/4" water and parsnips to boiling.
• Reduce heat to low; cover and simmer about 15 minutes or until tender.
• Drain parsnips; remove to plate.
• In the same skillet over medium heat, cook 2 tablespoons butter and 1/4 teaspoon salt until butter turns golden brown, stirring.
• Return parsnips to skillet, turning them to coat with butter; keep warm.
• When onions are done, remove to a bowl; keep warm.
• Evenly spread garlic paste mixture over beef.
• Roast about 30 minutes longer or until coating is golden and beef is of desired doneness.
• When beef is done, place on a warm large platter with carrots, parsnips and onions.
• Keep warm while preparing red wine au jus gravy.
• Skim any fat from meat drippings; add red wine, bouillon and 1 1/4 cups water.
• Over medium heat, heat mixture to boiling, stirring constantly and scraping until brown bits are loosened from bottom of pan.
• Serve beef roast with red wine au jus.