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?
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...