Herb-Roasted Prime Rib and Potatoes
Because of its hefty price tag and most recipes’ dependable—but not stellar—results, Prime rib is once-a-year fare. We wanted a recipe that we’d want to make more often.
Why This Recipe Works
We boosted the flavor of mild prime rib by covering it with an herb paste, which we thickened with a little flour and added to the meat after an hour of roasting at high heat. After that, we reduced the oven temperature so the paste on our Herb-Roasted Prime Rib didn’t burn. Red potatoes were a classic complement in our Prime Rib recipe, so we roasted them in the same pan while the meat rested so they picked up all the flavor of the beef’s drippings.
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