Rib Roast

Yield: 10 Servings

Recipe by Lynmar Estate Chef David Frakes

Ingredients

For the Roast

5 lb — Standing rib roast (trimmed of fat)

2 1/2 t — Kosher salt, divided

1 t — Garlic powder

1 t — Black pepper

1/2 t — Dried thyme

1/2 t — Fennel seeds (crushed)

2 lb — New potatoes (halved)

1 ea — Onion (cut into thin wedges)

For the Dipping Sauce

8 oz — Sour cream

3 T — Horseradish

1 T — Fresh chives (snipped)

Instructions

  1. Roast the Beef: Let the beef stand at room temperature for 1 hour. Preheat the oven to 350°F (175°C). Stir together 2 teaspoons of the salt, the garlic powder, pepper, thyme, and fennel seeds in a small bowl. Place the beef, rib side down, on a rack set in a roasting pan, and rub with the spice mixture. Place the pan in the oven and roast until an instant-read thermometer inserted into the thickest part registers at least 135°F for medium-rare, 1¾ to 2¼ hours, or 150°F for medium, 2¼ to 2¾ hours. Transfer the beef to a cutting board and let stand, covered with foil, about 15 minutes; do not drain the pan.
  2. Roast the Vegetables: Meanwhile, boil the potatoes and onion in a pot of salted water for 10 minutes. Drain, then sprinkle with the remaining 1/2 teaspoon salt. Remove the rack from the roasting pan, add the vegetables, and toss to coat with the drippings. Return the pan to the oven and roast until the vegetables are browned and tender, 30 to 40 minutes.
  3. Make the Dipping Sauce: Stir together the sour cream, horseradish, and chives in a bowl.
  4. Assemble and Serve: Slice the rib roast and serve alongside the roasted vegetables and dipping sauce.