Secret Standing Rib Roast

Name: Secret Standing Rib Roast
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 8 serving(s)
Ingredients: 1/2 teaspoon cayenne pepper; 2 tablespoons fresh rosemary, leaves finely chopped; 3 garlic cloves, minced; olive oil; 8 -8 1/2 lbs prime rib roast; kosher salt; 1 onion, cut into 1/2-inch dice; 1 lb baby carrots, tops trimmed; 3 celery ribs, cut into 1/2-inch dice; 1 lb cremini mushroom, stems removed and quartered; 1 cup dry red wine; 2 cups chicken stock; 2 bay leaves

Submitted by threeovens

"This recipe is adapted from Chef Anne Burrell, from Secrets of a Restaurant Chef on Food Network. I made a couple of changes when I made it due to ingredients on hand, but this is her original recipe. I cut the recipe in half, used celery seed instead of celery, and added thinly sliced fennel. I also used sliced portabellos for the mushrooms. I cut the cooking time down as well since I had a smaller roast. The cooking aroma is unbelievable!"

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Ready In:: 2hrs 45mins
Ingredients:: 13
Serves:: 8

ingredients

¹⁄₂ teaspoon cayenne pepper
2 tablespoons fresh rosemary, leaves finely chopped
3 garlic cloves, minced
olive oil
8 - 8 ¹⁄₂ lbs prime rib roast
kosher salt
1 onion, cut into 1/2-inch dice
1 lb baby carrots, tops trimmed
3 celery ribs, cut into 1/2-inch dice
1 lb cremini mushroom, stems removed and quartered
1 cup dry red wine
2 cups chicken stock
2 bay leaves

directions

Preheat oven to 450 degrees F.
In a small bowl, combine cayenne, rosemary, garlic, and enough oil to form a paste; rub paste into meat, then generously salt.
In a roasting pan, toss the onions, carrots, celery, and mushrooms with a little olive oil to coat, and salt to taste; add the wine and half of the chicken stock, and the bay leaves.
Place the roast on top of the vegetables, bones down and fatty side up.
Put in oven until nicely browned, about 25 to 30 minutes.
Reduce heat to 350 degrees F and roast until the meat registers 125 degrees F (medium rare), about 1 3/4 to 2 hours, or to desired doneness.
Occasionally during cooking you can baste the meat with the pan juices; if the pan gets too dry add the remainder of the chicken stock.
Remove from oven and let rest 15 to 20 minutes before carving.
Taste the vegetables and season as necessary.

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RECIPE SUBMITTED BY

LucyS-D

Brentwood, 72

We may live without poetry, music and art;   We may live without conscience and live without heart; We may live without friends; we may live without books, But civilized man cannot live without cooks.   He may live without books -- what is knowledge but grieving? He may live without hope-- what is hope but deceiving? He may live without love -- what is passion but pining? But where is the man that can live without dining? -- Owen Meredith     I'm an all-American original, having lived in Hawaii, New York, Texas, South Carolina, and Miami.  I also served 7 years in the US Army.  My husband is from Bogota, Colombia and has also lived in the former Soviet Union.  But now we are both in NY.   Tomasi enjoyes a bath! <a href=http://s845.photobucket.com/albums/ab15/luseaann/?action=view&current=tomas.jpg target=_blank><img src=http://i845.photobucket.com/albums/ab15/luseaann/tomas.jpg border=0 alt=Photobucket /></a>   Some of my recipes: <object width=480 height=360 data=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw type=application/x-shockwave-flash> <param name=data value=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw /> <param name=src value=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw /> <param name=wmode value=transparent /> </object> <a href=http://photobucket.com/slideshows target=_blank><img src=http://pic.photobucket.com/slideshows/btn.gif alt=/ /></a><a href=http://s845.photobucket.com/albums/ab15/luseaann/?action=view?t=12cdcf0a.pbw target=_blank><img src=http://pic.photobucket.com/slideshows/btn_viewallimages.gif alt=/ /></a>     I also have the genealogy bug!  I've been tracing my roots for at least 10 years.  One branch came to America just after the Mayflower in the early 1600s.  Others came in the early 1700s, late 1890s.  So, my American roots run pretty deep and I am deeply patriotic.  Just wish someone had thought to same me some land!

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