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A Spectacular Standing Rib Roast with Roasted Potatoes Recipe

Granted having a prime rib roast is not something many people do on a typical weekend anymore. It’s no secret how expensive prime rib can be and it is usually something I only make around the holidays if the price happens to be right. I had been shopping around the holidays and got great deals on some cuts of meat, including prime rib, and I was able to get one that was just the right size for the three of us and was a great price so I bought it and froze it to make after the holiday craziness had passed so we could have a fancy meal on one of the weekends afterwards. There are all kinds of great recipes for prime rib that you can find all over the Internet, but I just wanted to stick with something basic. I found two recipes I really liked, one from Martha Stewart and one from Ina Garten, but in the end I decided to go with the one from Martha Stewart because we wanted roasted potatoes that night too. This is a very simple prime rib roast and I combined it with Ina Garten’s recipe for a flavorful mustard horseradish sauce on the side. There are only a few ingredients you need for the sauce and just salt and pepper for the roast to make this elegant dish.

Standing Rib Roast with Roasted Potatoes

1 standing rib roast (7 to 10 pounds) with 3 to 6 ribs

6 tablespoons extra-virgin olive oil

2 tablespoons all-purpose flour

Kosher salt and freshly ground black pepper

2 teaspoons sugar

8 medium Yukon Gold potatoes (about 4 pounds)

For the Mustard Horseradish Sauce:

1 1/2 cups mayonnaise

3 tablespoons Dijon mustard

1 1/2 tablespoons whole-grain mustard

1 tablespoon prepared horseradish

1/3 cup sour cream

1/4 teaspoon kosher salt

Remove the standing rib roast from the refrigerator and allow it to come to room temperature, about one to two hours. Preheat the oven to 450 degrees. Whisk together the olive oil, all-purpose flour, 4 teaspoons of kosher salt, 1/2 teaspoon of freshly ground black pepper and the sugar in a small bowl until it is blended.

Boil the potatoes in a large pot of salted water until they are fork tender, about 10 to 12 minutes. Drain the potatoes and peel them, and then cut each potato in half crosswise. Place the roast in a roasting pan, ribs side down. Lightly score the fat on top of the roast. Rub the roast all over with the flour mixture. Place the roast in the oven and roast it for 15 minutes. Reduce the heat to 375 degrees and continue to roast, basting the roast frequently with the pan juices, for 1 hour more. Add the potatoes, tossing to coat them in the pan juices. Roast, flipping the potatoes and basting the meat occasionally, until the thickest part of the roast registers 135 to 140 degrees on an instant-read thermometer (avoiding the bone) for medium-rare, about 45 minutes more. The total cooking time should be about 2 hours. Transfer the roast to a cutting board, reserving the pan drippings if you plan to make Yorkshire pudding. Tent the roast with foil and allow it to rest for at least 20 minutes (or up to 1 hour) before carving. Carve the roast into slices and serve it with the mustard horseradish sauce.

For the mustard horseradish sauce, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, sour cream and salt in a small bowl until it is well blended. Refrigerate the sauce until you are ready to serve.

This is a very basic recipe but it turns out a very delicious roast. The roast is cooked perfectly and is nice and pink in the center, if you like it that way. Of course, you could always cook it a little longer if you prefer it to be more towards medium or medium-well, but a cut of meat like this is great when it is medium-rare like this. It just melts in your mouth and you can cut it with a butter knife. I really liked the sauce to go with it with the combination of the mustards, the heat of the horseradish and the tang from the mayonnaise and sour cream. It would also go really well with other cuts of beef if you are looking for a nice sauce to try on the side. I made this with some maple glazed vegetables, which I forgot to take pictures of but I will post the recipe for them in another post. This dinner is an elegant treat, and I actually only made a 2-rib roast for just the three of us and plenty of leftovers for some prime rib steak sandwiches.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

Getting Primed for the Holidays: One-Pan Prime Rib and Roasted Vegetables

27 Dec

When we decided to host Christmas dinner this year, I knew immediately that I wanted to make a classic prime rib dinner. To me, nothing says Christmas better than a prime rib roast, and I had just seen a recipe in December issue of Cook’s Country that seemed perfect to try out and that would save some room in the oven as well. This is a recipe for prime rib and roasted vegetables all in one pan. The vegetables get roasted at a high temperature while the meat is resting so everything can be done at the same time perfectly.

One-Pan Prime Rib and Roasted Vegetables

1 (7-pound) first-cut beef standing rib roast (3 bones), fat trimmed to 1/4-inch

Kosher salt and pepper

Vegetable oil

2 pounds carrots, peeled, cut into 2-inch lengths, halved or quartered lengthwise to create 1/2-inch-diameter pieces

1 pound parsnips, peeled and sliced to 1/2-inch thick on bias

1 pound Brussels sprouts, trimmed and halved

1 red onion, halved and sliced through the root end into 1/2-inch wedges

2 teaspoons minced fresh thyme

Using a sharp knife, cut through the roast’s fat cap in a 1-inch crosshatch pattern, being careful not to cut into the meat. Rub 2 tablespoons of kosher salt over the entire roast and into the crosshatch. Transfer the roast to a large plate and refrigerate, uncovered, for at least 24 hours and up to 96 hours.

Adjust an oven rack to the lower-middle position and heat the oven to 250 degrees. Season the roast with pepper and arrange the roast, fat side up, on a V-rack set inside a large roasting pan. Roast the meat until it registers 115 degrees for rare, 120 degrees for medium-rare or 125 degrees for medium, about 3 to 3 1/2 hours. Transfer the V-rack with the roast to a carving board, tent the roast loosely with aluminum foil and allow it to rest for about 1 hour.

Meanwhile, increase the oven temperature to 425 degrees. Pour off all but 2 tablespoons of fat from the pan. If there is not enough fat in the pan, add some vegetable oil to equal 2 tablespoons. Toss the carrots, parsnips, Brussels sprouts, onion, thyme 1 teaspoon of kosher salt and 1/2 teaspoon of pepper with the fat in the pan. Roast the vegetables, stirring halfway through the roasting process, until they are tender and browned, about 45 to 50 minutes.

Remove the pan from the oven and heat the broiler. Carefully nestle the V-rack with the roast among the vegetables in the pan. Broil the roast until the fat cap is evenly browned, rotating the pan if necessary, about 5 minutes. Transfer the roast to the carving board, carve the meat from the bones and cut the meat into 3/4-inch-thick slices. Season the vegetables with salt and pepper to taste and serve the roast with the vegetables.

This prime rib tasted amazing. It was buttery soft to cut and tasted amazing, as prime should. The vegetables were perfectly roasted as well to get great flavor from them. Don’t forget to save those bones once you cut them away as well. you can go ahead and make some incredible beef stock with those for soups later on.

I also made a quick chimichurri sauce to go with the beef. This recipe was with the prime rib recipe in Cook’s Country and really gave a nice bold taste to the dish as a whole. It is very easy to put together and would be great to go with any type of steak,

Red Chimichurri Sauce

1 onion, chopped fine

1/2 cup minced fresh parsley

1/2 cup red wine vinegar

1/2 cup extra-virgin olive oil

3 garlic cloves, minced

1 tablespoon paprika

1/2 teaspoon kosher salt

1/4 teaspoon red pepper flakes

Whisk all the ingredients together in a bowl. Cover with plastic wrap and let stand at room temperature at least 30 minutes. Whisk again before serving.

You can make the sauce up to 3 days in advance and just let it come to room temperature while the meat rests. It is also a great addition to your morning scrambled eggs. One more thing about the roast: don’t skip out on the salting a few days before or at least one day before. It really makes a difference in drawing out the moisture of the beef so that it is nice and dry and browns really nicely at the low cooking temperature and the final 5 minute browning under the broiler really finishes it off.

That’s all I have for today. Check back next time for another recipe as I still have lots to share from my holiday cooking. Until then, enjoy the rest of your day and enjoy your meal!