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STANDING RIB ROAST WITH WINTER VEGETABLE CRUST

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Reference:

Bon App�tit, December 1999 The Fort, Morrison, CO R.S.V.P.

Prep:

Active time: 45 min Start to finish: 3 1/4 hr (includes chilling dough)

Servings:

Makes 8 Servings.

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Submitted by:

Foodie

Ingredients

large onion, peeled, quartered

large carrot, peeled, coarsely chopped

celery stalk, coarsely chopped

garlic cloves, peeled

1/4

cup olive oil

tbsp all purpose flour

tbsp chopped fresh rosemary

tbsp salt

1/2 tsp ground black pepper

3/4-pound standing rib roast

Directions

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.

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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.

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