Garlic-Herb Rib Roast Standing or Rolled
1 large sweet type onion, trimmed, peeled, quartered 1 or 2 carrots, trimmed, peeled, coarsely
chopped 1 celery stalk (1 piece off bunch), trimmed, scraped, strings removed, coarsely chopped 10
garlic cloves, crushed, peeled, chopped OR 10 cloves garlic, roasted whole and garlic squeezed out,
peelings discarded
1/4 cup mild olive oil 1 or 2 Tbsp. Kitchen Bouquet Browning Sauce 3 Tbsp all-purpose flour 2 Tbsp.
fresh chopped rosemary, or 1 tsp. dried rosemary, crushed 2 Tbsp fresh chopped parsley or 1 Tbsp.
dried parsley, crushed 1 Tbsp. fresh chopped basil or 1 tsp. dried basil, crushed 1 Tbsp coarse
Kosher salt
2/4 tsp. ground black pepper 1 - 6 or 7 lb. standing rib roast
If desired, have butcher remove bones and roll and tie roast. Bring beef to room temperature by
letting beef stand 1 hour at room temperature. Puree onion, carrot, celery, garlic cloves, oil,
Kitchen Bouquet, flour, rosemary, parsley, basil, salt and pepper in food processor. Place beef in
roasting pan on a rack. Rub beef with vegetable and herb puree, covering completely. If desired,
stick a few extra cloves of garlic between ribs. Preheat oven to 500 Degrees F.. Roast beef 20 to 30
minutes at 500 Degrees F. or until brown. Reduce oven temperature to 375 Degrees
F. Continue roasting until thermometer inserted into center of beef registers: 120 degrees F. or,
beef rare -- temperature will continue to rise while resting. Baste roast from time to time while
cooking with drippings from pan if desired. Remove roast from oven. Let stand 20 minutes. Make Au
Jus gravy using drippings scraped from pan if desired. Slice roast and serve.
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