Anne brings big flavor to the holiday table with her Standing Rib Roast.Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it's a kitchen game-changer. Download it today: http://food-network.app.link/download!Subscribe to Food Network: https://foodtv.com/2WXIIWZGet the recipe: http://www.foodnetwork.com/recipes/anne-burrell/standing-rib-roast-recipe-1922485Standing Rib RoastRecipe courtesy of Anne BurrellTotal: 3 hr 20 minPrep: 30 minInactive: 20 minCook: 2 hr 30 minYield: 8 servingsLevel: EasyIngredients1/2 teaspoon cayenne pepper1/2 bunch rosemary, leaves finely chopped3 cloves garlic, smashed and finely choppedExtra-virgin olive oil1 (8 to 8 1/2-pound) bone-in standing rib roastKosher salt1 onion, cut into 1/2-inch dice1 pound baby carrots, tops trimmed3 ribs celery, cut into 1/2-inch dice1 pound cremini mushrooms, stems removed and quartered1 cup red wine2 cups rich chicken stock2 bay leavesDirectionsPreheat the oven to 450 degrees F.In a small bowl combine the cayenne, rosemary, and garlic. Add enough olive oil until it becomes a loose paste. Schmear the roast with the rosemary-garlic paste and really massage it 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. Occasionally during the cooking time, spoon some of the juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup of stock. It also would be a great idea to rotate the roasting pan about halfway through the cooking process.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.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. Watch free FULL EPISODES of Food Network shows: http://www.foodnetwork.com/videos/full-episodes?soc=youtubeVisit Food Network online: http://www.foodnetwork.comLike Food Network on Facebook: https://www.facebook.com/FoodNetworkFollow Food Network on Twitter: https://twitter.com/FoodNetworkFollow Food Network on Instagram: https://www.instagram.com/foodnetwork/