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Standing Rib Roast with Jerusalem Artichokes and Potatoes

Standing Rib Roast with Jerusalem Artichokes and Potatoes

Prep Time: 15 minutes
Cook Time: 125 minutes
Servings: 12 Serves 12 to 14.
One of the most celebratory of all holiday dishes, a standing beef rib roast is sometimes called "prime rib." Prime, however, refers to the grading of the meat and not the specific cut. The USDA grades beef as prime, choice or select depending on its tenderness, flavor and juiciness. Prime beef is generally reserved for restaurants and is available to consumers only in premium butcher shops. You can prepare this recipe using any good-quality standing rib roast. Here, vegetables are roasted alongside in the same pan.


  • 2 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 2 garlic cloves, lightly crushed
  • 1 tsp. coarse salt, plus more, to taste
  • 1/2 tsp. freshly ground pepper, plus more, to
  • 3-rib standing beef rib roast, about 8 1/2 lb.
  • 10 to 12 Yukon Gold or other yellow-fleshed
      potatoes, 2 1/2 to 3 lb. total, peeled
      and halved
  • 1 lb. shallots (about 24), peeled but left whole
  • 2 lb. Jerusalem artichokes, unpeeled
  • 1 cup full-bodied red wine, such as Cabernet
      Sauvignon or Merlot
  • 1 cup beef stock


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

Preheat an oven to 475°F.

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

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

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

Transfer the roast to a warmed platter. Cover loosely with aluminum foil and let stand for 20 minutes. Transfer the vegetables to a serving bowl and keep warm. Pour the pan juices into a cup and spoon off most of the fat. Return the juices to the pan and add the wine and stock. Place over medium-high heat, bring to a boil and deglaze the pan, stirring to dislodge any browned bits from the pan bottom. Continue cooking until reduced by one-half, about 15 minutes. Strain the juices through a fine-mesh sieve into a small pitcher. Season with salt and pepper.

Carve the meat across the grain into slices. Pour the juices over the meat. Pass the vegetables at the table.
Serves 12 to 14.
Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998).