| Cuisine: American | Type: Main Course | Serves: 8 |
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Source:
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Intermezzo |
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Attributes:
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Comments:
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You can cut this recipe back for just 2 people. (See instructions). For rare, cook to 122°; for medium-rare, 126°; for medium, 130°, for medium-well, 135°. |
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Serving Suggestions:
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Ingredients:
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1 7 to 7-1/2 lb. bone-in prime rib roast (4 bones) 1/2 cup extra-virgin olive oil Salt Freshly ground black pepper 7 sprigs fresh rosemary 6 large or 8 medium Yukon gold potatoes (about 4 lbs.) 3 large or 5 medium onions (about 2 lbs.) |
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Instructions:
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1. Preheat oven to 425°F. Partially trim the meat from the bones. Pat the meat dry with paper towels and let sit at room temperature while oven heats. 2. Pour 2 tablespoons of oil into a roasting pan. Spray the roasting rack with pan spray. 3. Rub all surfaces of the roast (including between the meat and bones) with 2 tablespoons oil, salt and pepper. Insert 2 sprigs of rosemary between the bones and meat. Tie the roast with kitchen string and insert a couple of sprigs of rosemary beneath the string on each side against the meat. Place fat-side up (ribs down) on the roasting rack, put in the roasting pan and place in the oven. 4. Roast at 425°F for 45 minutes. 5. Meanwhile, place the washed potatoes on a cutting board and slice each in half lengthwise and then cut each half in half again to make 4 long potato quarters. Place the sliced potatoes in a large bowl. 6. Slice the ends off the onions and remove the skin. Slice in half lengthwise and then slice each half into thirds to make 6 wedges per onion. Add the onions to the bowl with the potatoes. 7. Toss vegetables with 1/4 cup olive oil, 1/2 teaspoon salt and some freshly ground black pepper. 8. After the prime rib has cooked 45 minutes, turn the oven temperature down to 375°F and remove the pan from the oven. Place the roasting rack over a sheet of aluminum foil to catch drippings. Place potatoes, onions and remaining sprigs of rosemary in the roasting pan. Transfer the roast, on the rack, back into the roasting pan, setting it on the potatoes and onions. Continue roasting for another 1-1/2 to 2 hours, turning the potatoes and onions every 30 minutes by lifting the roast out. 9. When the roast reads 122°F (rare) on an instant-read thermometer inserted in the meatiest part, remove the roast from the oven, wrap in aluminum foil and allow to rest for 20 minutes. 10. Transfer potatoes and onions to a serving bowl and cover, discarding the rosemary. 11. To carve the roast, remove the bones, then cut into 1/2 inch thick slices. Separate the bones from each other and serve separately. For just 2 people: Reduce ingredients by a factor of about 3. Use a 2 to 2-1/2 pound roast, 1/4 cup oil, 3 sprigs of rosemary, 1-1/2 pounds of potatoes and about 8 ounces of onion. Cook as shown above except: add the vegetables from the beginning. Roast at 425° for 30 minutes, then turn the potatoes and onions and flip the roast over. Lower the oven temperature to 375° and continue roasting for another 20 to 30 minutes until it reaches the desired doneness. Transfer vegetables to a serving bowl and cover. Wrap the roast in foil and allow to rest for 10 minutes. |
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Related recipes:
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None |
2003-04-27