STANDING RIB ROAST WITH ROASTED YUKON GOLD POTATOES
of Lever House
Serves 5 to 10, depending on the size of the roast.
3-, 4-, 5-, or 6-bone standing rib roast, with some
but not all of the fat cap removed
3 pounds small Yukon gold potatoes, washed and dried
2 to 3 Spanish onions, peeled and quartered
1 teaspoon red-pepper flakes
Sea salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
1 head garlic, halved horizontally
Leaves from several sprigs of savory or rosemary
Ask your butcher to French the roast and tie the rib
between the bones. (Note the exact net weight after
the roast is Frenched, since that determines the
roasting time.) Remove the roast from the refrigerator
2 hours before cooking.
Preheat the oven to 450 degrees. Combine the potatoes,
onions, pepper flakes, 1 tablespoon salt, and 1
teaspoon pepper with 1 tablespoon oil in a large bowl,
and mix well. Reserve at room temperature.
Rub the roast well with the cut head of garlic, season
liberally with salt and pepper, squeeze over the lemon
juice, and coat with 2 to 3 tablespoons oil. Place the
beef on a rack in a heavy roasting pan, and roast for
20 minutes. Reduce the heat to 275 degrees, and roast
the meat for 12 minutes per pound for rare to
medium rare, 15 minutes per pound for medium. When the
roast has about 45 minutes’ cooking time left,
add the potatoes and onions, and stir well to coat
with pan drippings. Return the meat to the rack set
over the potatoes (do not allow the meat to sit on the
potatoes—otherwise the potatoes will steam). The
meat is done when the internal temperature on an
instant-read thermometer reads 115 to 120 degrees for
rare, 120 to 125 degrees for medium rare, and 125 to
135 for medium.
Remove the meat from the oven, increase the
temperature to 450 degrees, and continue cooking the
vegetables until the potatoes are crisp and the onions
have caramelized. When they are just about done, add
the savory or rosemary and stir the vegetables well to
combine. While the potatoes and onions are finishing,
cover the roast loosely with foil and allow to rest
for about 30 minutes (temperature will rise another 10
Carve the beef into thickish slices, and serve with
the potatoes and onions.
Oregon Pinot Noir, such as Sineann.
Cauliflower à la Grecque;
Pancetta-wrapped shrimp; Standing rib roast with
roasted Yukon gold potatoes, onions, and grilled
radicchio; Endive salad; Blue cheese with pears and
Photograph by William Meppem.