Herb-Roasted Prime Rib and Potatoes

From The Best One-Dish Suppers

Why this recipe works:

We boosted the flavor of mild prime rib by covering it with an herb paste, which we thickened with a little flour and added to the meat after an hour of roasting at high heat. After that, we reduced the oven temperature so the paste on our Herb-Roasted Prime Rib didn’t burn. Red potatoes were… read more

We boosted the flavor of mild prime rib by covering it with an herb paste, which we thickened with a little flour and added to the meat after an hour of roasting at high heat. After that, we reduced the oven temperature so the paste on our Herb-Roasted Prime Rib didn’t burn. Red potatoes were a classic complement in our Prime Rib recipe, so we roasted them in the same pan while the meat rested so they picked up all the flavor of the beef’s drippings.

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Serves 8 to 10

Ask your butcher for the first cut of a rib roast (the loin end), with ribs 9 or 10 through 12; it’s much less fatty than the second cut (the chuck end). Also, be sure to remove any butcher’s twine before cooking. We prefer to use small red potatoes measuring about 1 inch in diameter in this recipe, but you can substitute larger red potatoes, cut into 3/4-inch chunks. We prefer this roast cooked to medium-rare.

Ingredients

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