Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Dried rosemary

  2. 1 teaspoon 5ml Dried thyme

  3. 2 Garlic cloves - lightly crushed

  4. 1 teaspoon 5ml Coarse salt - plus

  5. Additional salt to taste

  6. 1/2 teaspoon 2 1/2ml Ground pepper - plus

  7. Additional pepper to taste

  8. 1 Three-rib standing rib roast - - (abt 8 1/2 lbs)

  9. 10 Yukon Gold potatoes - (to 12) - peeled, halved

  10. (or other yellow-fleshed potatoes)

  11. 1 lb 454g / 16oz Shallots - (abt 24) - peeled, left whole

  12. 2 lbs 908g / 32oz Jerusalem artichokes - unpeeled

  13. 1 cup 237ml Full-bodied red wine

  14. (such as Cabernet Sauvignon or Merlot)

  15. 1 cup 237ml Beet broth

Instructions Jump to Ingredients ↑

  1. In a small bowl, stir together the rosemary, thyme, garlic, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Place the rib roast, rib-side down, in a large roasting pan. Rub half of the herb mixture on the top and sides of the roast. Let stand at room temperature for 30 minutes.

  2. Preheat oven to 475 degrees.

  3. Roast for 20 minutes. Remove from the oven and, using a spoon or bulb baster, transfer most of the rendered fat to a measuring pitcher; set aside. Reduce the oven temperature to 350 degrees and continue to roast for 30 minutes.

  4. Meanwhile, in a large bowl, toss together the potatoes, shallots, and about 1/4 cup of the reserved fat. (Discard the remaining fat.) Sprinkle with salt and pepper.

  5. When the meat has roasted for 50 minutes, arrange the potatoes and shallots around it in the pan and continue to roast for 30 minutes. Add the Jerusalem artichokes, and sprinkle all the vegetables with the remaining herb mixture. Continue to roast until an instant-read thermometer inserted into the thickest part of the roast away from the bone registers 125 to 130 degrees for medium-rare and the vegetables are tender, 30 to 45 minutes longer.

  6. Transfer the roast to a warmed platter. Cover with aluminum foil and let stand for 20 minutes. Transfer the vegetables to a dish and keep warm.

  7. Pour the pan juices into a cup and spoon off most of the fat. Return the juices to the pan, along with the wine and broth. Place over medium-high heat, bring to a boil, and deglaze the pan, stirring to dislodge any browned bits from the pan bottom. Continue to cook until reduced by one-half, about 15 minutes. Pour through a sieve into a small pitcher. Season to taste with salt and pepper.

  8. Carve the meat across the grain into slices. Pour the juices over the meat. Pass the vegetables at the table.

  9. This recipe yields 12 to 14 servings.

  10. Per Serving: 950 calories ; 47g protein; 70g total fat (29g saturated fat); 31g carbohydrates; 2g dietary fiber; 174mg cholesterol; 311mg sodium.


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