Standing Rib Roast with Winter-Vegetable Crust

• 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.

onion, carrot, celery stalk, garlic, olive oil, flour, fresh rosemary, salt, ground black pepper, roast

Taken from www.epicurious.com/recipes/food/views/standing-rib-roast-with-winter-vegetable-crust-102663 (may not work)