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Standing Rib Roast with Roasted Potatoes

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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.

Source: Martha Stewart Living, December 2008
Servings

Ingredients

Directions

Cook's Notes

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.

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Reviews

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135
  • amymow
    16 FEB, 2018
    I have been making this recipe for years and years - it is always a crowd pleaser, great for out of town guests, super yummy and super easy - you simply cannot go wrong with this recipe - it's that good, and that easy
    Reply
  • garydanforth200
    19 JAN, 2018
    making it this weekend, looks good
    Reply
  • MS11485781
    18 JAN, 2018
    I HAVEN'T MADE THIS IN AWHILE. I HAVE COMPANY COMING IN A FEW WEEKS AND THEY HAVE REQUESTED THIS. YOU CAN'T GO WRONG WITH MARTHA STEWART
    Reply
  • 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).
    Reply
  • marymagdeline
    25 DEC, 2011
    Roasted Pork Ribs
    Reply
  • MS10525504
    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.
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • knappgp
    18 DEC, 2008
    How long for a 5 pound roast? Thanks PK
    Reply

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