Roast Prime Rib of Beef with Roasted Potatoes

By ctaubenheim

Ingredients

• Primed Rib Roast with 3-4 bones, 7-8 lb trimmed weight
• 2 Tbsp chopped fresh thyme, or 1 tsp dried thyme
• salt
• freshly ground pepper
• 2 - 2 1/2 lb red potatoes, peeled and quartered

Details

Preparation time 30mins
Cooking time 100mins

Preparation

Step 1

Position a rack in the bottom third of an oven and preheat the oven to 475. Place the roast, bone side down, on a flat rack and place it in a large heavy roasting pan. Sprinkle the fat with half of the thyme, salt and pepper to taste; and rub in. Put into the oven. After 15 minutes, reduce the heat to 375 and continue roasting until the meat is browned and reaches the desired degree of doneness. Start testing for doneness using an instant read thermometer about about 1 1/2 hours of roasting. Meanwhile, fill a large saucepan 3/4 full of water, add the potatoes and bring to a boil. Parboil for 5 minutes, drain and set aside. After the meat has roasted 1 hour, arrange the potatoes in the pan around the roast. Turn the potatoes over in the pan juices to coat well. Sprinkle with the remaining thyme, and salt and pepper to taste. Turn the potatoes over several times during remaining roasting time to brown evenly. When the beef is roasted to the desired doneness, transfer to a warmed platter. Cover loosely with aluminum foil and let sit 10-15 minutes before carving. If potatoes are not nicely browned and tender, return to the oven, and continue to roast for another 5-10 minutes. Just before serving, transfer the potatoes to the beef platter or a separate serving dish. To make an au jus sauce; with a large spoon, remove the fat from the juices in the pan. Add 1/2 to 1 cup of water to the pan and place over heat, stirring and scraping up any browned bits in the bottom of the pan. Boil for a few seconds, taste for seasoning; place in a gravy boat and serve with the meat when sliced.