Rib Roast with Rosemary-Garlic Potatoes

Name: Rib Roast with Rosemary-Garlic Potatoes
Prep time: 15 min
Total time: 150 min
Ingredients: 1 bone-in beef rib roast (6 ½ to 7 pounds), room temperature; Coarse salt and ground pepper; 3 pounds Yukon gold potatoes, scrubbed and cut into 1 ½-inch pieces; 6 garlic cloves, peeled and smashed; 2 sprigs fresh rosemary

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1 Review

By

Martha Stewart Editors

Updated on March 26, 2020

Prep Time:

15 mins

Total Time:

2 hrs 30 mins

Servings:

8

A juicy rib roast with rosemary-garlic seasoned potatoes cook at the same temperature to help you get this elegant meal on the table faster.

Ingredients

1 bone-in beef rib roast (6 ½ to 7 pounds), room temperature
Coarse salt and ground pepper
3 pounds Yukon gold potatoes, scrubbed and cut into 1 ½-inch pieces
6 garlic cloves, peeled and smashed
2 sprigs fresh rosemary

Directions

Preheat oven to 400 degrees, with racks in upper and lower thirds. Place beef on a large rimmed baking sheet; season generously with salt and pepper. Roast on upper rack for 45 minutes; move to lower rack.
Remove 3 to 4 tablespoons of fat from beef and place on a second rimmed baking sheet with potatoes, garlic, and rosemary. Season with salt and pepper and toss to combine; place on upper rack.
Roast beef until an instant-read thermometer inserted in the thickest part registers 110 degrees, 45 to 60 minutes more. Remove beef from oven and tent loosely with aluminum foil; let rest until internal temperature registers 130 degrees, about 30 minutes.
Continue to roast potatoes, tossing occasionally, until golden, 25 to 30 minutes more. Slice beef and serve with potatoes.