Standing Rib Roast With Winter-Vegetable Crust
Serves: 2
Leila Emmerich
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 large
Onion (peeled, quartered)1 cup
Olive Oil3 tbsps
All-Purpose Flour2 tbsps
Rosemary (chopped fresh)1 tbsp
Salt1.5 tsps
Ground Black PepperDirections:
1
Puree onion, carrot, celery, garlic cloves, oil, flour, rosemary, salt and pepper in processor
2
Place beef in roasting pan
3
Rub beef with vegetable and herb puree, covering completely
4
Let beef stand 1 hour at room temperature
5
Preheat oven to 500°F
6
Roast beef 20 minutes
7
Reduce oven temperature to 375°F
8
Continue roasting beef until thermometer inserted into center registers 125°F, about 1 hour 45 minutes longer
9
Remove roast from oven
10
Let stand 20 minutes
11
Slice roast and serve
12
Puree onion, carrot, celery, garlic cloves, oil, flour, rosemary, salt and pepper in processor
13
Place beef in roasting pan
14
Rub beef with vegetable and herb puree, covering completely
15
Let beef stand 1 hour at room temperature
16
Preheat oven to 500°F
17
Roast beef 20 minutes
18
Reduce oven temperature to 375°F
19
Continue roasting beef until thermometer inserted into center registers 125°F, about 1 hour 45 minutes longer
20
Remove roast from oven
21
Let stand 20 minutes
22
Slice roast and serve