New York Prime Rib Family
A New York steakhouse centrepiece, bone-in standing rib roast with a black pepper and garlic crust, slow-roasted to a perfect pink.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Remove rib roast from fridge 2 hours ahead. Peel and quarter potatoes; soak in cold water. Mix black pepper, garlic powder, thyme, and vegetable oil into a paste. Combine sour cream, horseradish, lemon juice, and salt for sauce.
Sear
Preheat oven to 230°C. Rub pepper-garlic paste firmly over roast. Place bone-side down in a small roasting tin; sear 12–15 minutes at 230°C until dark crust forms. Lower heat to 160°C and continue roasting 50–60 minutes until internal temperature reaches 52°C.
Roast
While beef roasts, parboil potatoes in salted water 6 minutes; drain and rough edges in colander. Heat goose fat in a separate small tray 3 minutes until smoking. Add potatoes; roast 40–45 minutes at 160°C alongside beef, turning once, until golden and crispy.
Rest
Remove beef from oven and rest loosely covered with foil 15 minutes; internal temperature rises to 57°C. While resting, place roasting tin over medium heat, stir in flour, cook 1 minute. Gradually whisk in beef stock, scraping juices; simmer 3–4 minutes until glossy.
Plate
Carve rib roast and arrange on plates with roasted potatoes alongside. Drizzle jus over roast and serve with horseradish cream on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.