Standing Rib Roast

cayenne pepper

bunch rosemary, leaves finely chopped

garlic, smashed and finely chopped

Extra-virgin olive oil

(8 to 8 1/2-pound) bone-in standing rib roast

Kosher salt

onion, cut into 1/2-inch dice

baby carrots, tops trimmed

ribs celery, cut into 1/2-inch dice

cremini mushrooms, stems removed and quartered

red wine

rich chicken stock

bay leaves