“During my first trip west of the Mississippi, I had dinner at an extraordinary restaurant called The Fort, in Morrison, Colorado,” says Marcia Walsh of Westford, Massachusetts. “I enjoyed both the ambience and the food, especially the rib roast.”

The vegetable-herb coating gives the roast extra flavor. This is an easy holiday entrée.

Makes 8 Servings.

INGREDIENTS

  • 1large onion, peeled, quartered
  • 1large carrot, peeled, coarsely chopped
  • 1celery stalk, coarsely chopped
  • 10garlic cloves, peeled
  • 1/4cup olive oil
  • 3tablespoons all purpose flour
  • 2tablespoons chopped fresh rosemary
  • 1tablespoon salt
  • 1 1/2teaspoons ground black pepper
  • 1 3/4-pound standing rib roast

    DIRECTIONS

    Puree onion, carrot, celery, garlic cloves, oil, flour, rosemary, salt and pepper in 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°F. Roast beef 20 minutes. Reduce oven temperature to 375°F. Continue roasting beef until thermometer inserted into center registers 125°F, about 1 hour 45 minutes longer. Remove roast from oven. Let stand 20 minutes. Slice roast and serve.