- A standing rib roast can make a nice presentation for a stepped-up festive meal. A bottle of Cune Crianza ($15.99) would compliment this meal beautifully as the firm tannins of the wine offset to rich, fatty nature of the meat.
- 1 rib roast (9 to 10 pounds) with 4 to 6 ribs
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons all-purpose flour
- Coarse salt
- 2 teaspoons sugar
- 1/2 teaspoon freshly ground pepper
- 4 pounds Yukon Gold Potatoes
- 1. Preheat oven to 450 degrees. In a small bowl, combine oil, flour, 3 teaspoons salt, sugar, and pepper with a whisk until smooth.
- 2. Boil potatoes in a large pot of salted water until a fork can easily pierce
the flesh. Drain water, peel, and halve each potato crosswise. Using
a fork to lightly scrape or score the rounded side of each half. Set aside.
- 3. With meat in a roasting pan, rib side down, lightly score fat in a diamond or criss-cross pattern. Coat the roast evenly in the flour and oil mixture.
- 4. Roast meat for 15 minutes at 450 degrees. When time is up, reduce heat to 375 degrees, and continue to roast, basting frequently with pan juices, for 1 hour more. Add reserved potatoes, being sure to thoroughly coat in pan juices. Continue to roast for about 45 minutes more, flipping potatoes and basting meat occasionally, until thickest part (avoiding the bone!) registers 135 to 140 degrees on an instant-read thermometer for medium-rare. Your total amount of cooking time should be about 2 hours. Remove roast from pan, transfer to a cutting board, cover with foil, and let rest for at least 20 minutes before carving.
- 5. When ready to carve, slice between each rib to portion. Serve with roasted potatoes.
Recipe adapted from Martha Stewart, photo credit: Christina Xu