American · Dinner
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.
$$$
25 minsPrep
2 hrs 30 minsCook
2 hrs 55 minsTotal
HardLevel
Nutrition per serving
720Calories
52gProtein
42gFat
28gCarbs
1gSugar
2gFiber
680mgSodium
125mgChol
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Instructions
1
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.
2
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 minutes to 1 hour until internal temperature reaches 52°C.
3
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 minutes at 160°C alongside beef, turning once, until golden and crispy.
4
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.
5
Plate
Carve rib roast and arrange with roasted potatoes on plates. 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 550g (19.4 oz) bone-in beef rib roast
- 0.5 tbsp coarse black pepper
- 0.75 tsp coarse sea salt
- 0.75 tsp garlic powder
- 0.75 tsp fresh thyme leaves
- 0.5 tbsp vegetable oil
- 250g (8.8 oz) Maris Piper potatoes
- 0.75 tbsp goose fat or vegetable oil
- 0.125 tsp salt
- 1 tbsp sour cream
- 0.5 tbsp prepared horseradish
- 0.25 tsp lemon juice
- Pinch of salt
- 75ml (1/3 cup) beef stock
- 0.75 tsp plain flour