1/2 tsp cayenne pepper
1/2 bunch rosemary, leaves finely chopped
3 cloves garlic, smashed and finely chopped
Extra-virgin olive oil
1 (8 to 8 1/2-lb) bone-in standing rib roast
1 onion, cut into 1/2-inch dice
1 lb baby carrots, tops trimmed
3 ribs celery, cut into 1/2-inch dice
1 lb cremini mushrooms, stems removed and quartered
1 cup red wine
2 cups rich chicken stock
2 bay leaves
Preheat the oven to 450 degrees F.
Mix the cayenne, rosemary, and garlic.
Add enough olive oil until it becomes a fluid paste.
Cover the roast with the rosemary-garlic mixture.
Massage the mixture into the meat.
Season generously with kosher salt.
Put the onions, baby carrots, celery and mushrooms in the bottom of a roasting pan.
Toss with a little olive oil and salt, to taste.
Add the wine, 1 cup of chicken stock and the bay leaves.
Put the roast on top of the veggies and put into the preheated oven until the roast is really brown and lovely, about 25 to 30 minutes.
Reduce the heat to 350 degrees F for another 1 3/4 to 2 hours. Rotate the pan halfway through. Spoon some of the juices over the meat occasionally for a juicier roast. The extra stock is for adding, if it seems necessary.
Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F and 130 for medium.
Remove the roast from the oven to a cutting board and let it rest for 15 to 20 minutes before carving.
Taste the veggies in the pan juices and season with salt, to taste, if needed.
Skim off any excess fat.
Slice the roast and arrange on a serving platter. Serve with the veggies and the pan juices.
At Wholesome Farms Direct,
we do things a little differently.