Christmas Prime Rib with Veggies

This is an adaptation of several different recipes I've used. But this one is the one I've been using for the past 3 years.

• Ready In: 4 hrs 5 mins
• Serves: 15
• Yields: 12-16 Pounds

Ingredients

• 15  lbs  beef rib roast
• 8  garlic cloves (whole)
• 6  tablespoons unsalted butter
• 3  tablespoons rosemary (chopped)
• 3  tablespoons thyme (chopped)
• 10  ounces Dijon mustard (Grey Poupon)
• 5  ounces  McCormick's Montreal Brand steak seasoning (divided)
• 2 (25 ounce) bottles red wine (Zinfandel)
• 64  ounces beef broth
• 1  ounce  kitchen bouquet gravy browning  liquid
• 2  sprigs rosemary
• 1  bunch thyme
• 1  celery  stock (just the tips, leaves and base)
• 1  large  white onion
• 32  baby carrots
• 16  large shallots (or more if desired)

Directions

1. Take the peeled garlic cloves and insert them between the bone and the roast.
2. Take 2 ounces of the Montreal Brand Steak Seasoning and sprinkle lightly over the beef.
3. Wrap the roast with cellophane and put it back in the refrigerator for at least 12 hours. Combine the beef broth, kitchen bouquet, wine, peeled and quartered while onion, celery stock, sprig of rosemary and bunch of thyme and let simmer in a large stock pot.
4. Remove and unwrap the roast and allow it to come up to room temperature.
5. In the meantime let the unsalted butter come up to room temperature and combine it with the chopped Rosemary and Thyme.
6. Slather the roast with the mixture of butter and herbs.
7. Preheat the oven to 450 degrees, position the rack just below the center of the oven.
8. Sear the roast in the oven for 15 minutes at 450 degrees.
9. Remove the roast from the oven and lower the temperature to 325 degrees. Slather the roast in the dijon mustard and sprinkle the remaining Montreal Brand Steak Seasoning onto the roast. Place the roast back into the oven.
10. Roast the beef for approximately 2 hours, remove the roast from the oven, spoon off all but 2 tablespoons of the drippings. Add the baby carrots and shallots. Turn the vegetables to coat with the drippings, season with salt and pepper (optional), Stir the vegetables every 15-20 minutes for the next hour or so.
11. Cook the roast until the internal temperature reaches 125 degrees for medium-rare. Remove the roast and tent it in aluminum foil for about 15 minutes. Transfer the vegetables to a platter, cover it with aluminum foil to keep warm.
12. Make a roux by melting salted butter with the remaining pan drippings (approximately 5-6 tablespoons) and adding flour (approximately 5-6 ounces). You can vary the amount of butter and flour based on how much gravy is needed. Cook over medium heat until the mixture is golden (about 5 minutes), but not brown, Whisk the Zinfandel infused beef stock (approximately 3 1/2 cups) . Boil until the sauce starts to thicken slightly, Whisk often and season with salt and pepper.
13. There will be left over Zinfandel infused beef stock, use this to boil the beef bones to make soup after the meal.