Use vegetables or root vegetables or potatoes on the bottom of the roast in this recipe. I often use baby potatoes and cipollini onions.
1 (7 – 8 pound) standing rib roast
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
1 cup beef stock
1 cup red wine
¼ cup olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
2 teaspoons black pepper
2 tablespoons kosher salt
2 tablespoons fresh chopped parsley
1 tablespoons fresh chopped rosemary
2 teaspoons fresh, chopped thyme
6 cloves garlic, thinly sliced
Preheat oven to 425F.
On a roasting pan, place onions, carrots, and celery. Cover with beef stock and wine. Place beef on top of vegetables, bone-side down.
In a small dish, mix olive oil, garlic and onion powder, paprika, pepper, salt, parsley, rosemary, thyme and thinly sliced garlic. With your hands, evenly coat the meat with the spices
Place roast in oven for 25 minutes. Do not open the oven, but turn down the heat to 300F. Cook for approximately 2 ½ hours for rare (130F). Remove from oven, cover and allow meat to rest for 15 minutes.
Remove vegetables from roasting pan and skim fat. Place liquid in a small saucepan over medium heat, season with salt and pepper, and simmer for 5 minutes.
Serve meat with vegetables and sauce poured on top.