Herb-Roasted Prime Rib and Potatoes

Serves 8 to 10

Karen Brennan

ingredients

1 first-cut (3- or 4-rib) beef standing rib roast
2 1/2 teaspoons salt
1 1/4 teaspoons pepper
3 tablespoons minced fresh thyme leaves
3 tablespoons minced fresh rosemary
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 tablespoon all-purpose flour
1 teaspoon sugar
3 pounds small red potatoes ,scrubbed and halved

directions

1
1. Adjust oven rack to lowest position and heat oven to 450 degrees. Season roast with 2 teaspoons salt and 1 teaspoon pepper and arrange on V-rack set inside roasting pan. Roast until well browned, about 1 hour.
2
2. Combine herbs, mustard, oil, flour, and sugar in small bowl. Remove roast from oven and reduce heat to 250 degrees. Spread herb mixture evenly over top of roast. Return to oven and roast until center of meat registers 125 degrees (for medium-rare), about 1 1/2 hours. Transfer to cutting board and let rest, uncovered, for 30 minutes.
3
3. Meanwhile, increase oven temperature to 450 degrees. Pour off all but 3 tablespoons fat from roasting pan. Toss potatoes, remaining salt, and remaining pepper in large bowl. Arrange potatoes, cut-side down, in roasting pan. Roast until golden brown and tender, about 30 minutes.
4
4. Transfer potatoes to serving bowl. Following photos at left, carve meat off bones and slice to desired thickness. Serve.
5
5. Make Ahead: The herb paste in step 2 can be prepared 24 hours in advance and refrigerated in an airtight container.

1
Carving the Prime Rib:
2
1. Holding the roast in place with a carving fork, remove the meat from the bone by cutting parallel to the rib bones.
3
2. Place the now-boneless roast cut-side down and carve the meat across the grain to the desired thickness.

notes

Look for the first cut of rib roast (which is also labeled as the loin end) from ribs 10 through 12—it's much less fatty than the second cut (also labeled as the chuck end). If the roast is tied with butcher's twine, remove the twine prior to beginning.

Source: CC