1 bone-in beef rib roast, 5-6 lbs. (3 ribs)
4 cloves garlic, peeled -- sliced
2 sprigs fresh rosemary leaves or 1 Tbs. dried
2 sprigs fresh thyme leaves or 1 tsp. dried
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1 teaspoon onion powder
1 teaspoon celery seed
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1/4 cup extra virgin olive oil
FOR THE ROASTING RACK:
1 large onion -- cut in large wedges
2 large carrots -- cut in large chunks
2 large whole ribs celery
1/4 cup kosher salt
1/2 cup beef stock
FOR THE AU JUS:
1/2 cup dry red wine
1 cup sliced fresh mushrooms -- optional
2 tablespoons cold butter

1.Buying and trimming: When ordering, request a "top choice" cur from the small loin end (the best ribs #12-10), and have the chine bone cut off. Request that at least 1/8"-1/4" fat cap remain. Optional is to have the rib bones shortened and frenched (I don't have that done since I want the drippings).

2. Cut a double thickness of heavy duty foil (24" x 36") and place the roast in the center. Slice the garlic cloves and with a sharp knife, cut 1/2-inch slits in the fat cap of the roast; insert garlic slices into the slits. In a small bowl, combine the rosemary, thyme, salt, pepper, onion powder, celery seed, paprika, garlic powder and cayenne; mix well. Add the olive oil and mix well into a gooey mass, almost a paste Spoon mixture over the fat cap of the roast and rub mixture in. Fold and seal foil tightly; refrigerate about 3-4 hours or up to 8 hours.

3. Remove the roast from the refrigerator and unwrap the foil to allow the meat to come to room temperature, about 30 minutes. Preheat oven to 425 degrees. In the bottom of a roasting pan just large enough to hold the roast confortably, scatter the onions, carrots and celery evenly to form a sort of make-shift rack (the bottom of the pan should be covered in a single layer; if not, cut more vegetables to achieve that. Place the roast bone-side down on top of the vegetables and liberally apply the salt.

4. Put the pan into the oven and roast about 20 minutes, or until fat begins to sizzle. Remove the pan from the oven and reduce the oven temperature to 325 degrees F. Pour just enough of the beef stock into the bottom of the roasting pan around the vegetables. DO NOT POUR THE LIQUID OVER THE MEAT AND DO NOT ALLOW THE LIQUID TO TOUCH THE BOTTOM OF THE MEAT. It should be just enough to come half-way up the chunks of vegetables.

4. Return the pan to the oven and roast to desired doneness, about 20-22 minutes per pound, or until instant-read meat thermometer inserted into the meatiest part of the roast without touching the bone registers 125 degrees for medium rare (up to 135 degrees for medium---but do not overcook).

5. Remove roast from oven and transfer to a platter, leaving the vegetables in the pan. Tent the roast with foil to keep warm.

6. Meanwhile, place roasting pan on top of the stove and bring pan juices with the vegetables to a boil, scraping up browned bits from the bottom. Add the wine and cook and stir 3-4 minutes to blend flavors. Use a slotted spoon to remove and discard vegetables. Strain liquid into a small saucepan and skim off fat. Add the mushrooms now if desired, and taste for salt and pepper. adjusting seasoning if needed. Return liquid to a boil until reduced by about half. Remove from heat; stir in cold butter. Carve roast and serve with au jus on the side.

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Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved