How to make it

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

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