Roast Prime Rib with Baked Tomatoes

Preheat the oven to 200°C (approximately 390°F). Peel and coarsely chop the carrots, celery root and onion. Rinse the meat, pat dry and rub with salt and pepper on all sides. In a Dutch oven, heat the oil and sear the meat on all sides. Add the vegetables and sauté briefly. Stir in the tomato paste, saute until it starts to color and deglaze with the red wine and stock. Bring to a boil, cover and bake 1-1 1/2 hours, stirring occasionally.

Raise the oven temperature to broil. Meanwhile, in a bowl mix the butter with the breadcrumbs, the mustard, the pressed garlic and poppy seeds. Remove the roast and place on a baking sheet lined with parchment paper and sprinkle with the poppy seed mixture. Broil until the topping is crisp, about 5 minutes. Strain the liquid through a fine-meshed sieve into a saucepan and skim off any fat from the surface. Bring to a boil and if desired thicken with a mixture of equal parts flour and butter kneaded together. Rinse the tomatoes, pat dry, cut off the tops and scoop out the tomato pulp with a teaspoon into a bowl. Rub and ovenproof dish with olive oil, place the tomatoes in it and season with salt and pepper.