Name: Standing Rib Roast with Winter-Vegetable Crust
Yield: Makes 8 Servings
Ingredients: 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

"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.

Recipe notes

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