Standing Rib Roast and Gorgonzola Potatoes

By samara72

Ingredients

• Standing Rib Roast
• Olive oil cooking spray
• 8 celery ribs
• 1 standing rib roast (4–5 lb)
• 2 teaspoons kosher salt
• 1 1/2 teaspoons coarsely ground pepper
• 1/4 cup frozen diced onions
• 2 teaspoons chopped garlic
• 1 (14-oz) can lower-sodium beef broth
• 16 oz fresh whole mushrooms
• Gorgonzola Potatoes
• 3/4 cup crumbled Gorgonzola cheese
• 1 cup half-and-half
• 1/2 teaspoon kosher salt
• 2 tablespoons flour
• 2 tablespoons garlic butter
• 1 (20-oz) package refrigerated homestyle sliced potatoes
• 1/4 cup French-fried onions
• 1/8 teaspoon pepper

Details

Servings 8
Cooking time 3mins

Preparation

Step 1

Preheat oven to 325°F. Coat 9- x 13-inch baking dish with cooking spray.
Cut celery into 7-inch ribs; lay across center of dish.

Place roast on top of celery; sprinkle salt and pepper over roast, then top with onions and garlic.
Add broth and mushrooms around roast. Bake 2 1/2 hours or until 145°F (medium-rare) up to 170°F (well-done). Use a meat thermometer to accurately ensure doneness.
Transfer roast to cutting board; let stand 10–15 minutes before slicing. Serve.


Combine in microwave-safe bowl, cheese, half-and-half, salt, and flour. Add butter and microwave on HIGH 2 minutes or until hot.
Stir in remaining ingredients. Cover and microwave on HIGH 10 minutes, stirring once, or until potatoes are tender. Serve. Note: For an elegant finish, place in oven-proof serving dish, top with more French-fried onions, and broil 3–5 minutes or until golden.