Prime Rib and Potatoes

SERVES Serves 8 to 10

TIME 4½ to 5 hours, plus 24 hours salting and 1 hour resting

WHY THIS RECIPE WORKS

Letting the salt-rubbed prime rib sit for at least 24 hours before roasting it in a low 250-degree oven yields meltingly tender meat. And instead of discarding the fat trimmed from the roast as we usually do, we add it to the roasting pan along with the meat, tossing the potatoes in the rendered fat before roasting them. This simple step gives the potatoes the meaty flavor we were after. We tried roasting the potatoes along with the roast, but the low oven didn’t cook the potatoes through fully. To remedy this problem, we crank the oven to 450 degrees and roast the potatoes while the prime rib rests. Yukon Gold potatoes are the best choice here as they provide the ideal combination of a creamy interior with a crispy exterior. Letting the salt-rubbed prime rib sit for at least 24 hours before roasting it in a low 250-degree oven yields meltingly tender meat. And instead of discarding the fat trimmed from the roast as we usually do, we add it to the roasting pan along with the meat, tossing the potatoes in the rendered fat before roasting them. This simple step gives the potatoes the meaty flavor we were after. We tried roasting the potatoes along with the roast, but the low oven didn’t cook the potatoes through fully. To remedy this problem, we crank the oven to 450 degrees and roast the potatoes while the prime rib rests. Yukon Gold potatoes are the best choice here as they provide the ideal combination of a creamy interior with a crispy exterior.

INGREDIENTS

1 (7-pound) first-cut beef standing rib roast (3 bones), with untrimmed fat cap

Kosher salt and pepper

4 pounds Yukon gold potatoes, peeled and cut into 1 ½-inch pieces

1 tablespoon minced fresh rosemary

1 tablespoon vegetable oil

note: BEFORE YOU BEGIN

Look for a roast with an untrimmed fat cap, ideally 1/2 inch thick. The roast must be salted and refrigerated for at least 24 hours before cooking. Wait until the roast is done cooking before peeling and cutting the potatoes so they don’t discolor. It is crucial to use a sturdy rimmed baking sheet for this recipe. Our favorite is the Nordic Ware Baker's Half Sheet. Serve with Red Wine–Orange Sauce, if desired. Look for a roast with an untrimmed fat cap, ideally ½ inch thick. The roast must be salted and refrigerated for at least 24 hours before cooking. Wait until the roast is done cooking before peeling and cutting the potatoes so they don’t discolor. It is crucial to use a sturdy rimmed baking sheet for this recipe. Our favorite is the Nordic Ware Baker's Half Sheet. Serve with Red Wine-Orange Sauce, if desired.

Directions at cookscountry.com

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