Prime Rib and Potatoes
- prep time:
- 15 min
- total time:
- 0 variable depending on the size of the roast
Jody
Special occasion recipe
ingredients
- 1 2 or 3 rib Prime Rib Roast with the chine bone separated and tied back on by the butcher
- Extra sheets of fat if necessary
- Lawry’s seasoning or Shoup’s or your favorite meat seasoning
- Idaho potatoes, cut into fourths lengthwise
directions
- 1
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.
- 2
Season well.
- 3
Roast in a 325° oven to desired inner temperature. Check cookbooks for timing per pound or use a thermometer to check temperature.
- 4
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.
- 5
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.
- 6
Serve with meat juices (au jus)
notes
This is a wonderful, easy meal for a holiday. Make sure you get your roast from a reputable butcher, and allow to rest before slicing.
Source: Jody
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