Best Roasted Potatoes For Standing Rib Roast Martha Stewart Recipes

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ROASTED POTATOES FOR STANDING RIB ROAST (MARTHA STEWART)



Roasted Potatoes for Standing Rib Roast (Martha Stewart) image

Make and share this Roasted Potatoes for Standing Rib Roast (Martha Stewart) recipe from Food.com.

Provided by EURrosa1

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 3

3 lbs idaho potatoes, peeled and halved
salt
1/2 cup drippings from standing rib roast

Steps:

  • Place potatoes and salt in large saucepan and cover with water . Bring to boil, and cook 5 minutes. Remove from heat, and drain. Score potatoes all over with the tines of a fork.
  • Combine cooked potatoes and drippings in roasting pan large enough to accomodate them in a single layer.
  • Roast in 400 F oven until crispy and golden brown, about 1 hour.

Nutrition Facts : Calories 174.8, Fat 0.2, SaturatedFat 0.1, Sodium 13.6, Carbohydrate 39.7, Fiber 5, Sugar 1.8, Protein 4.6

PRIME RIB ROAST



Prime Rib Roast image

Serve the holiday-worthy roast with its traditional side dish, Yorkshire Pudding.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 5

1 three-rib prime roast, first cut, trimmed and tied
1 tablespoon freshly ground black pepper
2 tablespoons salt
3 short ribs, tied
1 1/2 cups dry red wine

Steps:

  • Place oven rack on lower level. Preheat oven to 450 degrees. Rub roast all over with salt and pepper. Transfer to heavy 13-by-16-inch metal roasting pan. Arrange fat-side up. Place short ribs in pan.
  • Cook 20 minutes. Reduce oven temperature to 325 degrees, and continue cooking until an instant-read thermometer inserted in the thick end of roast (not touching a bone) reaches 115 degrees, about 1 hour and 25 minutes. If it hasn't, return it to oven; check temperature at 10-minute intervals.
  • Transfer roast to platter; set aside in warm spot for juices to collect. (As roast rests, temperature will increase about 10 degrees.) Do not tent, or crust will get soggy. The short ribs can be eaten as a snack, or reserved to make flavorful soups.
  • Pour fat and all dark drippings out of pan into a fat separator; set aside.
  • Place roasting pan over medium-high heat. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan. Add the drippings that have settled to the bottom of the fat separator, making sure not to add the fat. Cook until reduced by half, 5 to 8 minutes. Place a fine sieve in a medium heatproof bowl. Pour juices into strainer. Using a wooden spoon, press down on solids to extract juices. Discard solids. Serve the juices warm with the prime rib.

STANDING RIB ROAST



Standing Rib Roast image

Roast beef is classic British fare. It's the centerpiece of a traditional Sunday dinner, and the hearty main course for a holiday celebration. Chef Anne Willan has drawn on her own family's techniques for cooking and serving a standing rib roast for this recipe, which is served with roast potatoes and Yorkshire pudding.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 10

1 rib roast (7 to 8 pounds), with 3 to 4 ribs trimmed
2 teaspoons dry mustard
2 teaspoons sugar
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
2 tablespoons all-purpose flour
2 cups beef stock
Anne Willan's Roasted Potatoes
2 pounds cooked brussels sprouts, for serving
Horseradish Sauce

Steps:

  • Remove any excess fat from the roast, leaving a thin layer. In a small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over the fat and cut surfaces of the roast. Refrigerate for at least 2 hours or up to overnight.
  • Heat oven to 450 degrees. Set the roast, rib-side down, in a heavy, shallow roasting pan. (The ribs act as a natural rack.) Using a paring knife, score the fat. Season with salt and pepper. Roast for 15 minutes. Reduce heat to 350 degrees and continue to roast, basting every 15 minutes, until it reaches a temperature of 125 degrees for medium rare on an instant-read thermometer. Remove roast to a platter. Let rest for 15 minutes before carving.
  • Pour off all but 2 tablespoons of fat from the roasting pan. Set pan on stove over medium heat. Simmer until juices begin to darken, 1 to 2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, about 3 minutes. Add stock and bring to a boil, stirring until thickened. It should very lightly coat the back of a spoon. Season with salt and pepper. Strain gravy and serve with potatoes, brussels sprouts, and horseradish sauce.

HORSERADISH SAUCE FOR STANDING RIB ROAST (MARTHA STEWART)



Horseradish Sauce for Standing Rib Roast (Martha Stewart) image

The PERFECT complement for Standing Rib Roast (chef Anne Willan). This is so delicious, and taste as good with the meat as with the potatoes. PS: I like to use more (bottled) horseradish.

Provided by EURrosa1

Categories     Low Protein

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 4

1 tablespoon freshly grated horseradish (or 3 tablespoons store bought)
salt and pepper
1/2 lemon, juice of
1 cup heavy cream, whipped to soft peaks

Steps:

  • Stir horseradish, salt, pepper, and lemon juice into whipped cream.

Nutrition Facts : Calories 139, Fat 14.7, SaturatedFat 9.1, Cholesterol 54.3, Sodium 23, Carbohydrate 1.7, Fiber 0.1, Sugar 0.3, Protein 0.9

PRIME RIB ROAST



Prime Rib Roast image

This prime rib roast is a perfect Sunday dinner, with leftovers for sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 7

15 dried bay leaves, crumbled
1/3 cup coarsely chopped fresh sage leaves, plus several whole leaves, for garnish
1/3 cup finely grated orange zest (2 to 3 oranges)
1 1/2 to 2 teaspoons coarse salt
1 teaspoon freshly ground pepper
1/2 cup extra-virgin olive oil
1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched

Steps:

  • Stir together crumbled bay leaves, sage, orange zest, salt, pepper and the oil in a mortar and pestle. Rub herb mixture all over the beef, coating evenly. Refrigerate, covered, overnight or up to 1 day. About 3 hours before you plan to cook the beef, remove it from the refrigerator. Place beef, fat side up, in a roasting pan and allow it to come to room temperature. Meanwhile, heat the oven to 450 degrees.
  • Cook beef for 30 minutes, then reduce the temperature to 350 degrees and continue roasting until an instant-read thermometer inserted into meat (away from bone) registers 115 to 120 degrees (for rare), about 1 hour to 1 hour 15 minutes longer. Let rest 20 minutes.
  • Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. Serve, garnished with whole sage leaves.

EASY STANDING RIB ROAST



Easy Standing Rib Roast image

The rub will form a crust of flavor for the meat.

Provided by SharoninTN

Categories     Main Dish Recipes     Roast Recipes

Time 1h50m

Yield 6

Number Of Ingredients 5

1 (4 pound) rib roast
2 tablespoons olive oil, or as needed
¼ cup sea salt
2 tablespoons freshly ground black pepper
2 cloves garlic, minced, or more to taste

Steps:

  • Preheat oven to 475 degrees F (245 degrees C).
  • Brush rib roast lightly with olive oil. Rub sea salt, black pepper, and garlic into the roast. Place fatty-side up on a rack set inside a shallow pan.
  • Roast in the preheated oven until browned, about 30 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and tent pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C), about 1 hour.
  • Let rib roast stand for 10 to 20 minutes before carving.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 1.7 g, Cholesterol 107.6 mg, Fat 32.5 g, Fiber 0.6 g, Protein 33.3 g, SaturatedFat 12 g, Sodium 3605.1 mg

PRIME RIB AND OVEN-ROASTED POTATOES WITH BAY LEAVES AND SAGE



Prime Rib and Oven-Roasted Potatoes with Bay Leaves and Sage image

A proper Victorian Christmas dinner always had a roast at its center, and this recipe for prime rib carries on the tradition nicely. Featuring a burnished crust and a rosy interior, friends and family will love this crowd pleasing main.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Serves 10 to 12

Number Of Ingredients 7

15 dried bay leaves, crumbled, plus whole leaves for garnish
1/3 cup coarsely chopped fresh sage leaves, plus whole leaves for garnish
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1/3 cup finely grated orange zest (from 3 oranges)
1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched
3 pounds russet potatoes, preferably small, peeled and halved lengthwise

Steps:

  • Stir together bay leaves, sage, oil, 1 1/2 teaspoons salt, and orange zest in a small bowl. Season with pepper. Rub herb mixture all over roast. Refrigerate roast, covered, at least 8 hours and up to 1 day.
  • Submerge potatoes in a large pot of water. Bring to a boil; season with salt. Cook 5 minutes. Drain. Score lines lengthwise in potatoes with the tines of a fork.
  • Preheat oven to 450°. Transfer roast, fat-side up, to a roasting pan; let come to room temperature, 30 minutes to 1 hour. Roast 15 minutes. Add potatoes; roast 15 minutes more. Reduce temperature to 350° and continue roasting, turning potatoes after 30 minutes, until a thermometer inserted into thickest part of meat (not touching bone) registers 115° for rare, about 1 hour. Let stand 20 minutes (temperature should rise to 125°), then slice. Garnish with bay leaves and sage; serve.

STANDING RIB ROAST (CHEF ANNE WILLAN)



Standing Rib Roast (Chef Anne Willan) image

I got this from the Martha Stewart web site. It is amazingly delicious! Be sure to check the recipes for Roasted Potatoes, Yorkshire Pudding and the Horseradish Sauce.

Provided by EURrosa1

Categories     Meat

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

7 -8 lbs rib roast, with 3 to 4 ribs, trimmed
2 teaspoons mustard, dry
2 teaspoons sugar
2 teaspoons Dijon mustard
salt and pepper
2 tablespoons all-purpose flour
2 cups beef stock

Steps:

  • Remove excess fat from roast, leaving just a thin layer.
  • In small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over fat and cut surfaces of roast. Refrigerate 2 hours to overnight.
  • Set roast, rib-side down, in heavy, shallow roasting pan in 450 F oven. (Ribs act as a natural rack.) With a paring knife, score the fa and season with salt and pepper.
  • Roast 15 minutes. Reduce heat to 350 F and continue to roast (basting every 15 minutes) until temperature reaches 125 F (medium rare). Remove roast to a platter. Let rest for 15 minutes before carving.
  • GRAVY: Keep 2 tablespoons of fat from roasting pan. Set it on stove over medium heat and simmer until juices begin to darken, 1/2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, 3 minutes. Add stock and bring to boil, stirring until thickened. Season with salt and pepper.

Nutrition Facts : Calories 1948.6, Fat 174.2, SaturatedFat 72.7, Cholesterol 386.3, Sodium 578.7, Carbohydrate 3.6, Fiber 0.2, Sugar 1.5, Protein 85.5

STANDING RIB ROAST (PRIME RIB) WITH YORKSHIRE PUDDING



Standing Rib Roast (Prime Rib) with Yorkshire Pudding image

Nothing says celebration like a standing Rib Roast with Yorkshire Pudding at the center of the dinner table. Try this one from "All About Roasting," by Molly Stevens. Also try: Quick-Roasted Green Beans.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 6

One 5-rib standing rib roast (10 to 12 pounds), sliced off the bone and tied back on at intervals between the rib bones (by the butcher)
Scant 2 tablespoons coarse salt
1 1/2 tablespoons dry mustard
1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
Coarsely ground black pepper
Yorkshire Pudding, for serving (optional)

Steps:

  • Season meat and bones of rib roast with salt. Rub mustard all over meat and sprinkle with rosemary and pepper. Place roast, rib-side down on a baking sheet. Transfer to refrigerator uncovered or loosely covered for 1 to 3 days; remove roast from refrigerator 3 hours prior to roasting.
  • Preheat oven to 450 degrees with a rack set in the bottom third.
  • Place roast rib-side down in a roasting pan just large enough to fit the roast (about 12 by 14 inches). Transfer roast to oven and position pan so that the bone ends are facing the oven door. Roast until outside begins to brown and sizzle, about 20 minutes.
  • Reduce oven temperature to 325. Do not open oven. Cook until an instant-read thermometer inserted into the thickest part of the roast reaches 110 to 115 for rare, 120 degrees for medium-rare, and 125 degrees for medium, about 1 1/2 hours. If meat has not reached desired degree of doneness, cook 10 to 15 minutes more. Once roast reaches 95 degrees, the temperature should rise 8 to 10 degrees more for every additional 10 minutes cooked.
  • Transfer roast to a carving board; let stand 25 to 40 minutes, loosely covered if desired. If you plan to make Yorkshire pudding, pour beef drippings into a glass measuring cup and set aside, along with the hot roasting pan. Cut strings and remove bones. Slice meat across the grain into 1/4- to 1/2-inch-thick slices and transfer to a warm serving platter. Pour any drippings from carving over meat and serve.

PORK RIB ROAST WITH APPLES, FENNEL, AND POTATOES



Pork Rib Roast with Apples, Fennel, and Potatoes image

A French-cut rib roast is festive and regal, especially when encrusted with herbs and served on a bed of caramelized apples, fennel, onions, and baby potatoes. A sweet tip: Use cipollini onions if you can, and don't peel them. Their skins act like steamer jackets, so they get incredibly tender.

Provided by Greg Lofts

Categories     Pork Recipes

Time 4h5m

Yield Serves 8 to 12

Number Of Ingredients 12

1 bone-in pork rib roast (8 ribs; 6 to 7 pounds, depending on size), frenched, fat cap trimmed to 1/4 inch thick
Kosher salt (we use Diamond Crystal) and freshly ground pepper
1/3 cup Dijon mustard, plus more for serving
3 tablespoons reduced-sodium soy sauce
3 tablespoons finely chopped fresh rosemary leaves, plus 3 sprigs
2 tablespoons coriander seeds, crushed
2 tablespoons fennel seeds, crushed
1 1/2 pounds small potatoes (golf-ball-size), such as red bliss or fingerling
1 pound unpeeled cipollini onions, or 2 medium Vidalia onions, peeled and cut into 1-inch-thick wedges
3 small fennel bulbs (about 1 pound), trimmed and cut into 1-inch-thick wedges
3 tablespoons extra-virgin olive oil, divided
4 sweet-tart baking apples, such as Braeburn or Honeycrisp (1 3/4 pounds)

Steps:

  • Score rib-roast fat cap with the tip of a paring knife in opposite directions, to create a 1/2-inch crosshatch. Prick roast all over with knife tip at approximately 1-inch intervals, about 1 inch deep. Generously season with salt and pepper, rubbing it into meat with your hands. In a bowl, stir together mustard, soy sauce, chopped rosemary, and coriander and fennel seeds.
  • Rub mixture all over pork. Let stand at room temperature at least 1 hour and up to 2 hours, or loosely cover and refrigerate up to 1 day (return to room temperature at least 1 hour before roasting).
  • Preheat oven to 450°F. In a saucepan, combine potatoes and enough cold water to fully submerge them. Bring to a boil. Season with 1 tablespoon salt and boil until tender and easily pierced with the tip of a knife, 12 to 15 minutes. Drain and let cool slightly. Using a flattened palm or the bottom of a measuring cup, flatten potatoes slightly (but keep them intact).
  • Transfer potatoes to a large roasting pan with onions and fennel. Toss with 2 tablespoons oil, season with salt and pepper, and spread in a single layer. Scatter rosemary sprigs over vegetables. Place marinated pork in center of pan, atop vegetables.
  • Roast 15 minutes. Meanwhile, core and quarter apples and toss with remaining 1 tablespoon oil; season with salt and pepper. Reduce oven temperature to 350°F. Scatter apples into pan and continue cooking until vegetables are tender and a thermometer inserted in center of roast registers at least 135°F, 1 hour, 15 minutes to 1 hour, 45 minutes more, depending on size.
  • Transfer pork to a carving board, loosely cover, and let stand 20 minutes; discard rosemary. Turn oven off and return vegetables to oven to keep warm. Carve pork and serve with vegetables and more mustard.

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