- 8
- 3 mins
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
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.