Ultimate Prime Rib and Potatoes

By lorik

Look for a roast with an untrimmed fat cap, ideally 1/2 inch thick. The roast must be salted and refrigerated for at least 24 hours before cooking. Wait until the roast is done cooking before peeling and cutting the potatoes so they don’t discolor. It is crucial to use a sturdy rimmed baking sheet for this recipe. Our favorite is the Wear-Ever Half Size Heavy Duty Sheet Pan (13 gauge) by Vollrath. Serve with Red Wine–Orange Sauce, if desired.

Ingredients

• Red Wine-Orange Sauce:
• 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
• Medium-bodied red wines, like Côtes du Rhône or Pinot Noir, are best for this sauce.
• 6 tablespoons unsalted butter, cut into 6 pieces and chilled
• 3 shallots, minced
• 1 1/2 tablespoons tomato paste
• 1 tablespoon sugar
• 4 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 3 cups beef broth
• 1 1/2 cups red wine
• 1/3 cup orange juice
• 1 1/2 tablespoons Worcestershire sauce
• 1 sprig fresh thyme
• Salt and pepper

Details

Servings 8
Adapted from cookscountry.com

Preparation

Step 1

1. Using sharp knife, trim roast’s fat cap to even 1/4-inch-thickness; reserve and refrigerate trimmings. Cut 1-inch crosshatch pattern in fat cap, being careful not to cut into meat. Rub 2 tablespoons salt over entire roast and into crosshatch. Transfer to large plate and refrigerate, uncovered, for at least 24 hours or up to 4 days.

2. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Cut reserved trimmings into 1/2-inch pieces. Place 4 ounces (about 1 cup) of trimmings in rimmed baking sheet, then set wire rack in sheet. Season roast with pepper and place, fat side up, on wire rack.

3. Roast until meat registers 115 degrees for rare, 120 degrees for medium-rare, or 125 degrees for medium, 3 to 3 1/2 hours. Transfer roast to carving board, tent with aluminum foil, and let rest for 1 hour. Carefully remove wire rack and reserve beef fat in baking sheet (there should be about 1/2 cup; if not, supplement with vegetable oil).

4. Increase oven temperature to 450 degrees. Microwave potatoes, covered, in large bowl until they begin to release moisture and surfaces look wet, about
 7 minutes. Pat potatoes dry with paper towels. Toss potatoes with rosemary, 2 teaspoons salt, and 1/2 teaspoon pepper. Transfer potatoes to baking sheet and carefully toss with reserved fat (fat may be hot). Roast until tender and browned, 35 to 40 minutes, redistributing halfway through cooking. Season potatoes with salt and pepper to taste.

5. Pat roast dry with paper towels. Heat oil in 12-inch skillet over medium-high heat until just smoking. Sear all sides until browned, 6 to 8 minutes total. Transfer roast to carving board. Carve meat from bones and cut into 3/4-inch-thick slices. Serve with potatoes.

For Sauce:


1. Melt 2 tablespoons butter in medium saucepan over medium-high heat. Add shallots, tomato paste, and sugar and cook, stirring frequently, until deep brown, 4 to 5 minutes. Stir in garlic and flour and cook until garlic is fragrant and vegetables are well coated with flour, about 30 seconds.

2. Stir in broth, wine, orange juice, Worcestershire, and thyme, scraping up any browned bits. Bring to boil, reduce heat to medium, and cook at low boil until reduced to 2 cups, about 40 minutes.

3. Strain sauce through fine-mesh strainer set over bowl; discard solids. Return sauce to pot and place over low heat. Whisk in remaining 4 tablespoons butter, 1 piece at a time. Season with salt and pepper to taste. Serve.

TO MAKE AHEAD: Strained sauce can be cooled and then refrigerated in airtight container for up to 2 days. Bring sauce to simmer before reducing heat to low and whisking in butter to finish.