Secret Standing Rib Roast
- Ready In:
- 2hrs 45mins
- 1⁄2 teaspoon cayenne pepper
- 2 tablespoons fresh rosemary, leaves finely chopped
- 3 garlic cloves, minced
- olive oil
- 8 - 8 1⁄2 lbs prime rib roast
- kosher salt
- 1 onion, cut into 1/2-inch dice
- 1 lb baby carrots, tops trimmed
- 3 celery ribs, cut into 1/2-inch dice
- 1 lb cremini mushroom, stems removed and quartered
- 1 cup dry red wine
- 2 cups chicken stock
- 2 bay leaves
- Preheat oven to 450 degrees F.
- In a small bowl, combine cayenne, rosemary, garlic, and enough oil to form a paste; rub paste into meat, then generously salt.
- In a roasting pan, toss the onions, carrots, celery, and mushrooms with a little olive oil to coat, and salt to taste; add the wine and half of the chicken stock, and the bay leaves.
- Place the roast on top of the vegetables, bones down and fatty side up.
- Put in oven until nicely browned, about 25 to 30 minutes.
- Reduce heat to 350 degrees F and roast until the meat registers 125 degrees F (medium rare), about 1 3/4 to 2 hours, or to desired doneness.
- Occasionally during cooking you can baste the meat with the pan juices; if the pan gets too dry add the remainder of the chicken stock.
- Remove from oven and let rest 15 to 20 minutes before carving.
- Taste the vegetables and season as necessary.
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