(Adapted from Gourmet magazine)
1 large onion, peeled, quartered
1 large carrot, peeled, coarsely chopped
1 celery stalk, coarsely chopped
10 garlic cloves, peeled
2 shallots, peeled
1/4 c. olive oil
3 tbsp. flour
2 tbsp. chopped fresh rosemary
1 tbsp. salt
1 1/2 tsp. freshly ground black pepper
1 6-7 lb. prime rib roast
Puree onion, carrot, celery, garlic cloves, shallots, oil, flour, rosemary, salt and pepper in food processor. Place beef in roasting pan. Rub beef with vegetable and herb puree, covering completely. Let beef stand 1 hour at room temperature. Preheat oven to 500 degrees. Roast beef for 20 minutes. Reduce oven temperature to 375 degrees. Continue roasting beef until thermometer inserted into center registers 130 degrees for rare roast beef – about 1 hour and 45 minutes longer. Remove roast from oven. Let stand 20 minutes. Slice and serve. Serves 8.
