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Standing Rib Roast with Roasted Potatoes

Serve roast beef with all the trimmings for an easy meal rich in flavor. The centerpiece rib roast is presented with potatoes that are ridged with a fork so they can soak up ample pan juices. The potatoes can be boiled, tossed with oil, and refrigerated until needed.

  • Servings: 10
Standing Rib Roast with Roasted Potatoes

Source: Martha Stewart Living, December 2008

Ingredients

  • 1 rib roast (9 to 10 pounds) with 4 to 6 ribs
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons all-purpose flour
  • Coarse salt
  • 2 teaspoons sugar
  • 1/2 teaspoon freshly ground pepper
  • 8 medium Yukon Gold potatoes (about 4 pounds)
  • Horseradish Cream, for serving

Directions

  1. Preheat oven to 450 degrees. Remove roast from refrigerator. Whisk oil, flour, 4 teaspoons salt, sugar, and pepper in a small bowl.

  2. Boil potatoes in a large pot of salted water until fork tender, about 10 minutes. Drain. Peel, and halve each potato crosswise. Run tines of fork over rounded side of each half.

  3. Place roast in a roasting pan, ribs side down. Lightly score fat. Rub roast with flour mixture. Roast for 15 minutes. Reduce heat to 375 degrees, and continue to roast, basting frequently with pan juices, for 1 hour more. Add potatoes, tossing to coat. Roast, flipping potatoes and basting meat occasionally, until thickest part registers 135 to 140 degrees on an instant-read thermometer (avoiding the bone) for medium-rare, about 45 minutes more. (Total cooking time should be about 2 hours.) Transfer to a cutting board, reserving pan drippings for Yorkshire pudding; tent with foil, and let rest for at least 20 minutes (or up to 1 hour) before carving. To carve, cut between each rib, then cut each slice into desired portions. Serve with horseradish cream.

Cook's Note

Rib-roast tip: Order your roast in advance, asking your butcher for a 4- to 6-rib standing rib roast, larded on top. The fat will melt off during roasting, keeping the meat underneath moist and tender. The reserved drippings add richness to the accompanying Yorkshire pudding.

Reviews (8)

  • Alison Phillips 20 Mar, 2014

    Fabulous! However, as a previous reviewer noted, the cooking time is not accurate. The recipe says to take it out of the refrigerator, marinate and then put in the oven. I had my roast at room temperature and the cooking time was 2 hours (as the recipe states).

  • marymagdeline 25 Dec, 2011

    Roasted Pork Ribs

  • omamel 28 Dec, 2008

    We used the entire menu for our Christmas dinner this year. It turned out very well although the roast took almost twice as long as the recipe indicates to reach 140 degrees. I had tried last year and it did not turn out well, but this year I went for a nice pad of fat on the roast and it made the potatoes and yorkshire pudding were fantastic. My family said it was our best Christmas dinner ever.

  • KristinJo 27 Dec, 2008

    For Christmas dinner, I purchased a boneless ribeye roast. I used Martha's recipe above and the roast turned out beautifully! It had a delicious salty crust and was moist and tender throughout. I am no long intimidated by this dish and will most likely make it again in the future. Thanks, Martha!

  • pghshopper 22 Dec, 2008

    To knappgp: The schedule for cooking a standing rib roast is 26min/lb for rare or 140 degrees when done, 30min/lb for medium or 160 degrees when done, and 35min/lb for well done or 170 degrees when done. For other boned and rolled roasts ad 5 to 10 minutes. I hope this helps in the future if not this month.

  • michabarno 22 Dec, 2008

    You would cook any size roast until it registers the proper temperature (135-140 degrees for medium rare). Less for smaller, more for larger... just keep testing with a meat thermometer.

  • knappgp 18 Dec, 2008

    How long for a 5 pound roast?
    Thanks
    PK

  • Debbie132 18 Dec, 2008

    How long would you cook a 12 lb. Roast?

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