Prime Rib and Potatoes
We wanted potatoes with rich, beefy flavor. Would it prove to be as easy as just cooking them under the roast?
Why This Recipe Works
Letting the salt-rubbed prime rib sit for at least 24 hours before roasting it in a low 250-degree oven yields meltingly tender meat. And instead of discarding the fat trimmed from the roast as we usually do, we add it to the roasting pan along with the meat, tossing the potatoes in the rendered fat before roasting them. This simple step gives the potatoes the meaty flavor we were after. We tried roasting the potatoes along with the roast, but the low oven didn’t cook the potatoes through fully. To remedy this problem, we crank the oven to 450 degrees and roast the potatoes while the prime rib rests. Yukon Gold potatoes are the best choice here as they provide the ideal combination of a creamy interior with a crispy exterior.
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