Prime Rib & Hasselback Potatoes
Prime Rib and Hasselback potatoes
Serves 4
For the Prime Rib
1 2-bone standing rib roast (about 4-5 lbs)
1 T prepared horseradish
1 T whole grain mustard
1 T freshly minced rosemary
1 T crushed garlic or garlic paste
¼ cup olive oil
Salt and pepper to taste
When selecting your rib roast, ask your butcher to cut the ribs off the roast and tie them back on. This will help the roast cook more evenly and helps it stand up evenly in the oven while still allowing for easy carving at home.
Preheat your oven to 500 F or its highest setting with convection if possible.
Mix the horseradish, mustard, garlic, rosemary, and olive oil in a bowl. Rub it all over the roast and then season all sides liberally with salt and pepper.
Place the roast on a rack on a baking sheet and place in the preheated oven. Cook for 20 minutes and then dop the oven temperature to 325 F. Pop the oven door open for a few seconds to allow the hotter air to escape so the oven drops to 325 degrees quickly. Bake for 13-15 minutes per pound until the center of the meat is 10 degrees below your target temperature.* You will need an instant read thermometer to check the temperature.
Once the temperature is 10 degrees below your target, remove the roast and let it rest for at least 20 minutes before carving.
For the Potatoes
4 evenly sized baking/russet potatoes
6 T unsalted butter, softened
2 t dried herbs de Provence
Olive oil
Salt and pepper to taste
Chives and sour cream for serving (optional)
Place the potato on your cutting board and make even cuts every quarter to eighth of an inch about 90% of the way through the potato, but do not cut all the way through. You can use the thick end of chopsticks, a small wooden spoon handle, or other small round object to help guide the knife and keep it from cutting down to the board (see video for demonstration).
Mix the butter, herbs and salt and pepper in a bowl. After 30 minutes, brush the potatoes with the butter every 10 minutes until they are cooked through. If you do not have two ovens, use a toaster oven or air fryer but cooking times may vary.
Brush them with olive oil and place in a preheated 400 F oven for 1 hour. Garnish with chives and sour cream if desired.
For the Horseradish Cream Sauce
1 T prepared horseradish
¼ cup sour cream
1 T mayonnaise
1 t cider vinegar
Salt and pepper to taste
Mix all ingredients together and store in fridge.
To serve, remove the twine from the roast and remove the bones. Slice into 4 even slices and serve on warm plates along with a potato and some of the horseradish cream sauce.
*For rare meat, pull the meat at 110 F, 120 F for medium rare and 130 F for medium. It will carry over about 10 degrees while resting.
