STANDING RIB ROAST WITH WINTER-VEGETABLE CRUST

Standing Rib Roast with Winter-Vegetable Crust image

Yield Makes 8 Servings

Number Of Ingredients 10

Previous Next

1 large onion, peeled, quartered
1 large carrot, peeled, coarsely chopped
1 celery stalk, coarsely chopped
10 garlic cloves, peeled
1/4 cup olive oil
3 tablespoons all purpose flour
2 tablespoons chopped fresh rosemary
1 tablespoon salt
1 1/2 teaspoons ground black pepper
1 3/4-pound standing rib roast

Steps:

Puree onion, carrot, celery, garlic cloves, oil, flour, rosemary, salt and pepper in processor. Place beef in roasting pan. Rub beef with vegetable and herb puree, covering completely. Let beef stand 1 hour at room temperature.
Preheat oven to 500°F. Roast beef 20 minutes. Reduce oven temperature to 375°F. Continue roasting beef until thermometer inserted into center registers 125°F, about 1 hour 45 minutes longer. Remove roast from oven. Let stand 20 minutes. Slice roast and serve.