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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.
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.
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