Name: Standing Rib Roast with Winter-Vegetable Crust
Yield: Makes 8 Servings
Ingredients: 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

"During my first trip west of the Mississippi, I had dinner at an extraordinary restaurant called The Fort, in Morrison, Colorado," says Marcia Walsh of Westford, Massachusetts. "I enjoyed both the ambience and the food, especially the rib roast."

The vegetable-herb coating gives the roast extra flavor. This is an easy holiday entrée.

Recipe information

Yield
Makes 8 Servings

Ingredients

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

Preparation

Step 1
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.
Step 2
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.

TagsRib Roast Beef Meat Garlic Root Vegetable Vegetable Rosemary Herbs & Spices Onion Carrot Celery Main Dinner Dairy Free Nut Free Easy Roast Food Processor Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes