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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.

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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  • Debbie132
    18 DEC, 2008
    How long would you cook a 12 lb. Roast?
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