Rib Roast with Roasted Vegetables

For the roast:
4 medium sweet or yellow onions, quartered
4 large carrots, cut into large pieces
4 stalks celery, cut into large pieces
1 head garlic, broken into cloves and peeled
4 sprigs thyme
4 sprigs rosemary
12-14 lb. bone in rib roast
salt and black pepper

Heat oven to 375 degrees. In a large roasting pan, arrange onions, carrots, celery, garlic, thyme, and rosemary in an even layer.
Season the rib roast all over with salt and pepper. Place roast on top of vegetables in the roasting pan. Roast for 15 min., then reduce heat to 325 degrees. Roast for 2-2 1/2 hrs., or until the roast reads 130 degrees at the center for medium or 120 degrees for medium-rare.
Transfer roast and vegetables to a serving platter and cover with foil and several layers of kitchen towels. Reserve the roasting pan without cleaning or emptying it.

For the vegetables:
2 lb. carrots, cut into 1/2 in. pieces
2 lb. parsnips, cut into 1/2 in. pieces
2 lb. beets, cut into 1/2 in. pieces
2 lb. Yukon gold potatoes, cut into 1/2 in. cubes
3 Tbsp. vegetable or canola oil
2 tsp. salt
1 tsp. pepper
3 Tbsp. chopped fresh rosemary

While the roast cooks, prepare vegetables. In a large bowl, toss vegetables with oil, salt, pepper, and rosemary. Spread evenly on 2 large rimmed baking sheets.
When the roast comes out of the oven, increase temperature to 400 degrees. Roast vegetables, stirring occasionally, for 30 min., or until tender and browned.

For the shallot-Merlot gravy:
1 C. Merlot wine
2 shallots, finely diced
1 Tbsp. minced fresh thyme
3 C. beef broth, divided
3 Tbsp. all-purpose flour
salt and pepper

After removing the roast from the pan, place the roasting pan on stovetop over medium-high heat. Add the wind and scrape any browned bits from the bottom of the pan.
Using a slotted spoon, remove and discard any solids from the pan. Add the shallots, thyme, and 2 C. beef broth. Bring to a simmer and cook 3 min.
In a small bowl, whisk together the remaining cup of beef broth and the flour. While stirring continuously, add this mixture along with wine to the roasting pan. Continue to cook while stirring for 3 min. Season with salt and pepper.