- Serves: 8
- Preparation Time: 60 minutes
- Total Cooking time: varies 15 minutes to the lb for medium rare center of roast, 35-45 minutes for potatoes
This is a very traditional recipe to serve at a large family gathering or gourmet special occasion. Just picture it, a large festive table with the delicious smell of herb rubbed roast beef and then the lovely sight of golden twice baked potatoes dribbled with au jus. Whether or not you celebrate the Christmas holiday, this is a good time to get together for a special meal like this since almost everyone has the time off to do a little traveling to one house or another for dinner.
The recipes below are a little more elaborate than the normal recipes posted, but are still well within the abilities of anyone with a little time or the desire to prepare them. As a side note, use a bone in rib roast as the bone contributes to a better flavored end result. No matter what you do, be sure to spend plenty of time with your family and friends enjoying their company and good food!
Prime Rib Ingredients:
|6 – 10||lbs||Standing Rib roast, Bone in preferably|
|1||tablespoon||coarse ground black pepper|
|2||tablespoon||Extra Virgin Olive Oil|
Ingredients for Twice Baked Potatoes
|2||large||russet potatoes scrubbed and baked then sliced in half lengthwise|
|1/2||cup||Butter or margarine|
|1 – 1/2||cup||buttermilk|
|2||cups||shredded mild cheddar cheese|
|1/2||cup||sliced green onions|
|Salsa and sour cream|
Preheat the oven to 475 degrees. Combine the Kosher salt, black pepper, garlic, rosemary, and olive oil in a small bowl until well mixed. Next, rub the salt-herb mixture over the surface of the roast, being sure to coat it all over completely. Place roast in a large roasting pan that just fits the roast. Place in the oven for 25 minutes at 475 degrees then immediately reduce heat to 325 degrees and cook 15 minutes to the lb (from 1.5 hours for a 6lb roast to 2.5 hours for a 10lb roast).
While the roast is cooking, prepare the potatoes by scooping out the potatoes halves, leaving a thin shell with the peel. Place the scooped potato in a large steel bowl and mix with a potato masher until smooth, mixing in the butter, buttermilk, cheeses and garlic and onions until well blended. Season with salt pepper, and pinch of nutmeg then spoon back into potato shells (alternately use a piping back for a decorative look) place the potatoes on a cookie sheet or baking pan then place back into the oven for approximately 35 minutes or until well browned on the top.
Remove roast and potatoes from oven when ready and let the roast rest for at least 15 minutes before carving to let the juices absorb back in. Prepare an au jus by draining the juices from the pan into a small sauce pan and adding water if needed; lightly thicken with a mixture of 1tbsp cornstarch in 4 tbsp cold water. Serve immediately and enjoy!