Standing Rib Roast With Jerusalem Artichokes And Potatoes

Standing Rib Roast With Jerusalem Artichokes And Potatoes
Standing Rib Roast With Jerusalem Artichokes And Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 2

    teaspoons dried rosemary

  • 1

    teaspoon dried thyme

  • 2

    garlic cloves lightly crushed

  • 1

    teaspoon coarse salt plus more to taste

  • 1/2

    teaspoon freshly-ground black pepper plus more to taste

  • 3

    rib standing beef rib roast - (abt 8 1/2 lbs)

  • 10

    Yukon Gold potatoes - (to 12, abt 3 lbs) peeled, halved (or other yellow-fleshed potatoes)

  • 1

    pound shallots - (abt 24) peeled, left whole

  • 2

    pounds Jerusalem artichokes unpeeled

  • 1

    cup full-bodied red wine (such as Cabernet, Sauvignon or Merlot)

  • 1

    cup beef broth

Directions

In a small bowl, stir together the rosemary, thyme, garlic, the 1 teaspoon coarse salt and the 1/2 teaspoon pepper. Place the rib roast, rib side down, in a large roasting pan. Rub half the herb mixture on the top and sides of the roast. Let stand at room temperature for 30 minutes. Preheat an oven to 475 degrees. Roast the meat for 20 minutes. Remove the roast from the oven and, using a bulb baster or spoon, transfer most of the rendered fat to a measuring cup; set aside. Reduce the oven temperature to 350 degrees and continue roasting for 30 minutes. Meanwhile, in a large bowl, toss together the potatoes, shallots and about 1/4 cup of the reserved fat. (Discard the remaining fat.) Season with salt and pepper. When the meat has roasted for 50 minutes, arrange the potatoes and shallots around it in the pan and continue roasting for 30 minutes. Add the Jerusalem artichokes and sprinkle all the vegetables with the remaining herb mixture. Continue roasting until an instant-read thermometer inserted into the thickest part of the roast, away from the bone, registers 125 degrees for very rare to rare, or 130 degrees for medium-rare, and the vegetables are tender, 30 to 45 minutes more. Transfer the roast to a warmed platter. Cover loosely with aluminum foil and let stand for 20 minutes. Transfer the vegetables to a serving bowl and keep warm. Pour the pan juices into a cup and spoon off most of the fat. Return the juices to the pan and add the wine and broth. Place over medium-high heat, bring to a boil and deglaze the pan, stirring to dislodge any browned bits from the pan bottom. Continue cooking until reduced by one-half, about 15 minutes. Strain the juices through a fine-mesh sieve into a small pitcher. Season with salt and pepper. Carve the meat across the grain into slices. Pour the juices over the meat. Pass the vegetables at the table. This recipe yields 12 to 14 servings.

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