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Rib Roast with Potatoes

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Yield: Makes 6 to 8 servings.

Delicious with Yorkshire Pudding.

Ingredients:

  • 1 standing rib roast, 5 to 6 pounds
  • freshly ground black pepper
  • 1 sweet onion, peeled and cut into narrow wedges
  • 4 to 6 russet potatoes, washed and quartered

Instructions:

Preheat the oven to 500 degrees F. Rub the roast with black pepper. Place it in a roasting pan (don't use a rack) fat side up and surround with the onion pieces. Cook for 20 minutes, then reduce the oven temperature to 350 degrees F and remove the roast from oven. Carefully transfer the meat to a plate.

To the pan, add the potatoes to the side, return the meat to the pan, and put it all in the oven for 50 minutes, or until a meat thermometer inserted into the roasts thickest part reads 155 degrees F. Remove the roast from the oven and let stand for 20 minutes before carving.
Updated Monday, December 8th, 2008
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