Recipes Ingredients Meat & Poultry Beef Recipes Rib Roast with Rosemary-Garlic Potatoes 3.2 (86) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 26, 2020 Print Share Share Tweet Pin Email 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. Print