Prime Rib and Potatoes

Have butcher prepare the roast. Place rib side down. If the roast doesn’t have enough fat on the upper side, have the butcher tie on extra layer of fat when he ties the bones back on.

Season well.

Roast in a 325° oven to desired inner temperature. Check cookbooks for timing per pound or use a thermometer to check temperature.

About an hour before the meat is done, add the sliced potatoes to the pan into the drippings which have accumulated. They will brown and crisp, and should be turned at least once during the cooking period. Leave in the oven after the roast is done.

Let roast rest 15 minutes covered to allow for easier slicing and to let the potatoes finish cooking. Drain the potatoes on paper towels to remove excess fat.

Serve with meat juices (au jus)