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!
onedadskitchen 