Herb-Roasted Prime Rib and Potatoes
By America's Test KitchenPublished on February 23, 2012
Time
3¾ hours
Yield
Serves 8 to 10
Ingredients
Before You Begin
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.
Instructions
- Adjust oven rack to lowest position and heat oven to 450 degrees. Season roast with 2 teaspoons salt and 1 teaspoon pepper and arrange on V-rack set inside roasting pan. Roast until well browned, about 1 hour.
- Combine herbs, mustard, oil, flour, and sugar in small bowl. Remove roast from oven and reduce heat to 250 degrees. Spread herb mixture evenly over top of roast. Return to oven and roast until center of meat registers 125 degrees (for medium-rare), about 1 1/2 hours. Transfer to cutting board and let rest, uncovered, for 30 minutes.
- Meanwhile, increase oven temperature to 450 degrees. Pour off all but 3 tablespoons fat from roasting pan. Toss potatoes, remaining salt, and remaining pepper in large bowl. Arrange potatoes, cut-side down, in roasting pan. Roast until golden brown and tender, about 30 minutes.
- Transfer potatoes to serving bowl. Following photos at left, carve meat off bones and slice to desired thickness. Serve.
- Make Ahead: The herb paste in step 2 can be prepared 24 hours in advance and refrigerated in an airtight container.
Time
3¾ hoursYield
Serves 8 to 10Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
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 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.
Before You Begin
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.
Instructions
- Adjust oven rack to lowest position and heat oven to 450 degrees. Season roast with 2 teaspoons salt and 1 teaspoon pepper and arrange on V-rack set inside roasting pan. Roast until well browned, about 1 hour.
- Combine herbs, mustard, oil, flour, and sugar in small bowl. Remove roast from oven and reduce heat to 250 degrees. Spread herb mixture evenly over top of roast. Return to oven and roast until center of meat registers 125 degrees (for medium-rare), about 1 1/2 hours. Transfer to cutting board and let rest, uncovered, for 30 minutes.
- Meanwhile, increase oven temperature to 450 degrees. Pour off all but 3 tablespoons fat from roasting pan. Toss potatoes, remaining salt, and remaining pepper in large bowl. Arrange potatoes, cut-side down, in roasting pan. Roast until golden brown and tender, about 30 minutes.
- Transfer potatoes to serving bowl. Following photos at left, carve meat off bones and slice to desired thickness. Serve.
- Make Ahead: The herb paste in step 2 can be prepared 24 hours in advance and refrigerated in an airtight container.
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