Herb-Roasted Prime Rib and Potatoes

From Cook's Country | December/January 2008

Why this recipe works:

For an expensive cut of meat like prime rib that’s prepared only once a year, we wanted to make sure we used the right method to prepare it perfectly. Cooking the prime rib in a hot oven helped create a browned crust, which lent flavor and helped keep the juices inside the meat in our… read more

For an expensive cut of meat like prime rib that’s prepared only once a year, we wanted to make sure we used the right method to prepare it perfectly. Cooking the prime rib in a hot oven helped create a browned crust, which lent flavor and helped keep the juices inside the meat in our Herb-Roasted Prime Rib and Potatoes recipe. Allowing the prime rib to rest after cooking and before carving redistributed the juices in the meat evenly. Salt and pepper were the only seasonings we used for the potatoes—they picked up all the flavor they needed from the beef fat left at the bottom of the roasting pan.

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Serves 8 to 10

Look for the first cut of rib roast (which is also labeled as the loin end) from ribs 10 through 12—it's much less fatty than the second cut (also labeled as the chuck end). If the roast is tied with butcher's twine, remove the twine prior to beginning the recipe.

Ingredients

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