Standing Rib Roast with Winter-Vegetable Crust Recipe

Name: Standing Rib Roast with Winter-Vegetable Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, peeled, quartered; 1 large carrot, peeled, coarsely chopped; 1 celery stalk, coarsely chopped; 10 garlic cloves, peeled; 1/4 cup olive oil; 3 tablespoons all purpose flour; 2 tablespoons chopped fresh rosemary; 1 tablespoon salt; 1 1/2 teaspoons ground black pepper; 1 3/4-pound standing rib roast

Servings: persons

1 large onion, peeled, quartered
1 large carrot, peeled, coarsely chopped
1 celery stalk, coarsely chopped
10 garlic cloves, peeled
1/4 cup olive oil
3 tablespoons all purpose flour
2 tablespoons chopped fresh rosemary
1 tablespoon salt
1 1/2 teaspoons ground black pepper
1 3/4-pound standing rib roast

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 500F.
6
Roast beef 20 minutes.
7
Reduce oven temperature to 375F.
8
Continue roasting beef until thermometer inserted into center registers 125F, about 1 hour 45 minutes longer.
9
Remove roast from oven.
10
Let stand 20 minutes.
11
Slice roast and serve.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large onion, peeled, quartered, 1 large carrot, peeled, coarsely chopped, 1 celery stalk, coarsely chopped, 10 garlic cloves, peeled, and more.

Yes, Standing Rib Roast with Winter-Vegetable Crust falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Standing Rib Roast with Winter-Vegetable Crust

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