Prime Rib and Potatoes

Name: Prime Rib and Potatoes
Yield: Serves 8 to 10
Ingredients: 1 (7-pound), first-cut beef standing rib roast (3 bones), with untrimmed fat cap; , Kosher salt and pepper; 4 pounds, Yukon gold potatoes, peeled and cut into 1 1/2-inch pieces; 1 tablespoon, minced fresh rosemary; 1 tablespoon, vegetable oil

28 comments

Appears in Cook's Country December/January 2016, Cook's Country TV

We wanted potatoes with rich, beefy flavor. Would it prove to be as easy as just cooking them under the roast?

SERVES8 to 10

TIME4½ to 5 hours, plus 24 hours salting and 1 hour resting

has video

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 a...

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