Recipe

Standing Rib Roast With Jerusalem Artichokes And Potatoes Recipe


Standing Rib Roast With Jerusalem Artichokes And Potatoes Recipe Chefmeow / All my dishes
6 months, 2 weeks ago
STANDING RIB ROAST WITH JERUSALEM ARTICHOKES AND POTATOES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bateman Estate in Wills Point, Texas in 1985.
Prep:10m Cook:160m Servings:10

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Ingredients
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried thyme
  • 2 garlic cloves lightly crushed
  • 1 teaspoon coarse salt
  • 1 teaspoon ground pepper
  • 8-1/2 pound three rib standing rib roast
  • 10 Yukon gold potatoes peeled and halved
  • 1 pound shallots peeled and left whole
  • 2 pounds Jerusalem artichokes unpeeled
  • 1 cup full bodied red wine
  • 1 cup beet broth

Directions
  1. In small bowl stir together rosemary, thyme, garlic, salt and pepper.
  2. Place rib roast rib side down in large roasting pan.
  3. Rub half the herb mix on top and sides of roast then let stand at room temperature 30 minutes.
  4. Preheat oven to 475 then roast for 20 minutes and remove from oven.
  5. Using a spoon or bulb baster transfer most of the rendered fat to measuring pitcher and set aside.
  6. Reduce oven temperature to 350 and continue to roast 30 minutes.
  7. Toss potatoes, shallots and 1/4 cup of the reserved fat then sprinkle with salt and pepper.
  8. When meat roasts 50 minutes arrange potatoes and shallots around and roast 30 minutes more.
  9. Add artichokes and sprinkle vegetables with remaining herb mixture then roast 45 minutes more.
  10. Transfer roast to a warmed platter then cover with aluminum foil and let stand 20 minutes.
  11. Transfer vegetables to dish and keep warm then pour juices into cup and spoon off most fat.
  12. Return juices to pan along with the wine and broth then place over medium high heat.
  13. Bring to a boil then deglaze pan stirring to dislodge any browned bits from pan bottom.
  14. Continue to cook until reduced by one half then pour through a sieve into a small pitcher.
  15. Season with salt and pepper then carve meat across the grain into slices.
  16. Pour juices over meat and serve with the vegetables.

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