2 tablespoons finely chopped garlic
2 tablespoons finely chopped shallots
Freshly ground black pepper
1 cup canola oil (approximately)
1 (5 pound) beef rib roast, with bones
1/4 cup butter
1 small onion finely chopped
1/4 cup all-purpose flour
1/2 cup red wine
2 cups veal stock
3 pounds potatoes with skin on, cut into quarters
2 tablespoons salt
1 tablespoon freshly ground black pepper
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
2 bunches asparagus, tough ends removed
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