Garlic Herb Crusted Rib Roast

• 1 large carrot, peeled
• 2 celery stalks
• 1 large onion, quartered
• 10 cloves garlic, peeled
• ¼ cup olive oil
• 3 tablespoons flour
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh oregano, chopped
• 1 tablespoon salt
• 1½ teaspoons black pepper
• 1 (2-pound) standing rib roast

Prep: Pureé all ingredients, except roast, in a food processor until they form a paste. Place meat in a roasting pan. Cut 3 deep slices in the top of the roast and fill each with 1½ teaspoons of herb paste. Rub the remainder over the top and sides of roast, covering completely. Let stand for 1 hour at room temperature. Roast: Preheat oven to 500°. Roast uncovered for 20 minutes. Reduce temperature to 375°.  Continue roasting meat until meat thermometer inserted into center registers 130° for mediumrare, about 1 hour, 45 minutes longer; or continue to roast until thermometer reaches 145° for medium, 160° for well-done. Rest: Remove meat from oven and let stand for 20 minutes (temperature will continue to rise 15°-20° while resting). Slice before serving. Serving Option: This roast can also be made as a boneless roast–reduce cooking time by 25 minutes and use a meat thermometer to check for doneness. plan ahead - Herb paste can be made a day ahead and stored in a tightly sealed container in the refrigerator. cook’s note - Increase cooking time for a larger roast, approximately 20 minutes for each additional pound.