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1
Preheat an oven to 350 degrees F.
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2
In a small bowl, make a paste with garlic, shallots, salt, pepper and enough of the canola oil to bind the paste (about 1/4 cup).
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3
Place the beef in a roasting pan and rub paste onto meat.
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4
Roast in oven for about 1 1/2 hours, or until an instant-read thermometer registers an internal temperature of 120 degrees F. (Arrange the oven racks so you will have room for the potatoes and asparagus to follow.)
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5
While roast is in oven, prepare demi-glace by melting the butter over medium heat in a medium saucepan and sauteing the onion until tender.
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6
Whisk in flour with a fork to make a roux, then add red wine and veal stock.
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7
Let simmer over medium heat for about 1 hour, until reduced by 1/3, stirring occasionally.
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8
In a large bowl, coat potatoes with about 1/2 cup of the remaining canola oil and toss with salt, pepper, fresh thyme, and fresh rosemary.
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9
When the roast has been cooking for about 1 hour, place the potatoes in a baking pan and put into the oven.
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10
Place the asparagus in a single layer on another baking pan.
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11
When the potatoes have been roasting for 30 minutes, drain the oil and herbs from the potatoes and pour over the asparagus.
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12
Remove the roast, if done, and allow to rest for about 15 minutes.
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13
Return the potatoes to the oven, along with the asparagus.
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14
Roast the vegetables until tender, about another 15 minutes while the rib roast is resting.
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15
To finish the demi-glace, whisk butter into the warm reduction until combined.
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16
Slice the rib roast and arrange on a large platter.
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17
Arrange the potatoes and asparagus around the meat, drizzling demi-glace sauce on the meat.
