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Garlic-Stuffed Prime Rib Roast with Crispy Potatoes

Source of Recipe

From "Basic to Brilliant, Y'all" by Virginia Willis


Recipe Introduction

"For a steak, I love a bone-in rib eye with a crisp charred crust on the outside and rare tender meat on the inside. Although this prime rib roast is essentially four steaks bound together, I like to cook it to medium-rare. The reason for the difference is that a rib roast is marbled with fat and has a thick ribbon of fat running through the roast between the eye of the meat and the bone. When a steak is cooked quickly over high heat, it allows some of this fat to render. The larger roast doesn't have the opportunity and the cold fat texture is unpleasant. Don't add the potatoes at the beginning of cooking, otherwise they will be overcooked. Since the roast is going to rest for at least 15 minutes, and the potatoes only need about an hour to cook, add them when the roast has only 45 minutes to go. Then, when the roast is ready to come out of the oven, transfer the meat to a board to rest, but leave the potatoes in the oven, ensuring a well-rested roast with the juices redistributed, as well as crispy hot potatoes."

List of Ingredients

â—¦ 1 8- to 9-pound prime rib or standing rib roast (4 ribs)
â—¦ 4 to 5 cloves garlic, very thinly sliced and seasoned with salt and pepper
â—¦ 1 tablespoon canola oil
â—¦ 12 ounces fingerling potatoes, halved lengthwise
â—¦ Coarse salt and freshly ground black pepper


Recipe

Remove the roast from the refrigerator. Using a paring knife, make ½-inch deep slits every 2 inches on all of the meaty sides of the roast. Insert a sliver of garlic into each slit. Set aside and let the roast stand at room temperature for 1 hour.

Preheat the oven to 450° F.
Season the meat all over with salt and pepper. Heat a large roasting pan over medium-high heat. Add the canola oil and heat until shimmering. Add the prepared prime rib, fat side down. Cook until dark brown and crusted on all sides, about 5 minutes per side. Finish with the roast meat side up and rib side down.

Roast for 15 minutes, then decrease the heat to 350° F and roast the meat for 18 to 20 minutes per pound, adding the potatoes and tossing them to coat in the pan drippings about 1 hour before the roast is expected to be done. The roast is done when an instant-read thermometer inserted into a fleshy section registers 115° F to 120° F for blue, 120° F to 130° F for rare, or 130° F to 140° F for medium-rare.

Remove the roast to a meat carving board and cover it loosely with foil. Let it rest for at least 15 and up to 30 minutes. (The temperature will increase another 5° F to 10° F.) Return the potatoes to the pan to continue cooking while the roast rests.

To carve, lay the roast on its side. Using a chef's knife, remove the meat in one piece from the bone. Set aside the bones. Remove the potatoes from the oven. Taste and adjust for seasoning with salt and pepper. Transfer to a warmed serving platter. Slice the meat against the grain into ¼-inch-thick slices. Serve immediately.

Serves 8



• Brilliant Short Recipe: Herb Horseradish Crust

Garlic-Stuffed Prime Rib is even better when each slice is capped with a crisp herb crust. Position an oven rack 4 inches below the broiler and preheat the broiler. In a small bowl, combine 1 ½ cups plain or whole-wheat fresh or panko (Japanese) breadcrumbs, ¼ cup chopped fresh mixed herbs (such as fresh flat-leaf parsley, thyme, basil, rosemary, and chives), ¼ cup (1 ounce) freshly grated Parmigiano-Reggiano cheese, 2 tablespoons freshly grated horseradish, and 2 tablespoons pure olive oil. Season with salt and pepper. Once the roast has rested, carve it into slices. Using a paring knife, remove the plug of fat between the meat and the bone. (It's one thing when you can see to cut around it; it's quite another to bite into because it's hidden by the crust.) Transfer the slices to a rimmed baking sheet.

Divide the breadcrumb topping among the slices of prime rib. Transfer to the broiler and broil until golden brown, about 5 minutes. Serve hot with the potatoes.