Secret Standing Rib Roast - cooking recipe

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

Preparation

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.