This recipe was originally published in 2015.
Accompany this decadent rib roast with a light and flavorful Au Jus and Mini Yorkshire Puddings for an easy meal that’s sure to wow. A standing rib roast is a special (and expensive) treat, so be sure to cook it just right. Poll your guests to see how they like their meat cooked–rare, medium rare or medium. Then follow the instructions below to achieve the correct internal temperature. Ask the butcher to cradle the roast, which means removing the bones and tying them back on for easier cutting and serving. Plan on two people per pound. The seasoning mixture can be made a day ahead.
Accordion Roasted Gluten-Free Potatoes with Garlic & Herbs
SERVES 6 TO 8.
This recipe is delicious with Standing Rib Roast. Thin potato slices absorb the flavorful thyme-garlic butter. Don’t worry if you cut all the way through the potatoes by accident. Just slather them with herb butter and reposition the slices, holding them together with a toothpick if necessary. As the potatoes bake, the butter browns, developing a deep, nutty flavor. Use potatoes that are similar in shape and size for uniform appearance and cooking time and a pretty presentation.
4 tablespoons (1/2 stick) unsalted butter or dairy-free alternative 1/4 cup olive oil
8 sprigs fresh thyme
4 medium garlic cloves, peeled and crushed
1 tablespoon kosher salt or to taste
1/2 teaspoon freshly ground black pepper
8 Yukon Gold potatoes (about 21/2 to 3 pounds)
2 tablespoons finely chopped fresh parsley
1. Preheat oven to 350°F. Place rack in lower third of oven.
2. Place butter, oil, thyme, garlic, salt and pepper in a small saucepan over low heat. Stir occasionally until butter has melted and salt has dissolved, about 8 minutes. Turn off heat.
3. Set potatoes on a cutting board and make crosswise cuts about 1/8- to ¼-inch apart, leaving at least 1/2 inch of the potato’s base intact.
4. Place potatoes cut-side up in a 9×13-inch baking dish. Evenly drizzle butter mixture over tops of the potatoes. Cover dish tightly with aluminum foil.
5. Place in preheated oven and bake 40 minutes. Increase heat to 400°F. Uncover potatoes and continue baking another 20 minutes. Remove from oven and baste with butter from the bottom of the dish. Return to oven and bake until potatoes are fork-tender, about 20 minutes more.
6. Sprinkle with parsley and arrange on the platter with the roast or serve directly from the baking dish.
Each serving contains 223 calories, 12g total fat, 5g saturated fat, 0g trans fat, 15mg cholesterol, 874mg sodium, 27g carbohydrate, 2g fiber, 1g sugars, 3g protein, 12Est GL.
Gluten-Free Glazed Baby Carrots
This gluten-free delectable recipe is easy to make.
2-3 bunches baby carrots (green tops removed)
3 tablespoons gluten-free chicken stock
2 tablespoons unsalted butter or olive oil
-Salt and pepper, to taste
1. Peel and trim carrots. Spread them out in the bottom of a large skillet fitted with a lid. Add chicken stock and cover.
2. Place skillet over medium-high heat and bring to a simmer, cooking carrots until just fork-tender, about 4 minutes. Remove the cover.
3. Add butter, salt and pepper and toss until carrots are evenly coated. Let cook uncovered 2 more minutes to caramelize. Serve warm.
Each serving contains 57 calories, 3g total fat, 2g saturated fat, 0g trans fat, 8mg cholesterol, 56mg sodium, 7g carbohydrate, 2g fiber, 4g sugars, 1g protein, 2Est GL.Yields 12 servings
- 1 (6 pound) standing beef rib roast
- 4 cloves garlic, crushed
- 1 tablespoon finely chopped fresh rosemary leaves
- 1 tablespoon finely chopped fresh thyme leaves
- 3.5 teaspoons salt, divided
- 1.5 teaspoons freshly ground black pepper, divided
- 2 tablespoons olive oil
- 1 cup full-bodied red wine
- 2 cups gluten-free chicken stock
- Salt and pepper, to taste
1In a small bowl, combine garlic, rosemary and thyme. Add half the salt and pepper and enough olive oil to create a loose paste. Pat this mixture evenly over the top and sides of the roast. Season with remaining salt and pepper. Let roast stand at room temperature 40 to 60 minutes.
2Preheat oven to 450°F.
3Put meat in a large roasting pan, place in preheated oven and bake 20 minutes. Reduce heat to 350°F and continue to roast to desired doneness, about 18 minutes per pound for rare and 22 minutes per pound for medium. Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For rare, it should be 120°F. For medium-rare, it should be 125°F, 130°F for medium.
4Remove roast from the oven to a cutting board and let it rest 15 to 20 minutes before carving.
5Remove some of the pan juices to use for Mini Yorkshire Puddings or prepare Au Jus by placing the roasting pan on 2 stove burners over medium-high heat. Add red wine and scrape browned bits off the bottom of the pan with a wooden spoon. Add chicken stock and season with salt and pepper. Continue to cook until wine mixture is reduced by half, about 5 minutes.
6Strain Au Jus through a sieve to remove the solids before serving.