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Peppercorn & Dijon Standing Rib Roast With Herb-Roasted Baby Red Potatoes

by , Cassidy's Restaurant, Portland, Oregon

Peppercorn & Dijon Standing Rib Roast With Herb-Roasted Baby Red Potatoes

Serves 6 to 8

  • 1 (80-ounce) Certified Piedmontese standing rib roast
  • Kosher salt
  • ¼ cup Dijon mustard
  • 3 tablespoons fresh rosemary, chopped
  • 3 tablespoons fresh cracked black pepper
  • 3 tablespoons vegetable oil

Season the roast liberally with salt on all sides. Cover with plastic and refrigerate overnight.

Preheat oven to 500°F. Unwrap roast and pat dry with a paper towel. Brush all sides of meat with the Dijon and sprinkle with the rosemary and cracked pepper. Add oil to roasting pan followed by the roast, bone-side down. Transfer the roast to the oven, uncovered, and roast for 20 minutes. Reduce heat to 325°F and roast until center of beef reads between 125°F and 130°F on an instant-read thermometer, about an hour. Check temperature often, as cooking times may vary greatly. Allow roast to rest 20 minutes before carving. Reserve the fat left in the pan to use for roasting the potatoes

    • Herb-Roasted Baby Red Potatoes
    • 1½ pounds baby red potatoes, quartered
    • 1 tablespoons fresh thyme
    • ¼ cup reserved fat from rib roast
    • Salt, to taste
    • Black pepper, to taste

    Place the quartered potatoes in a large pot and cover with cold water, add a large pinch of salt. Heat the potatoes on the stove top until the water reaches a very light simmer. Reduce the heat to maintain simmer and cook until potatoes are tender but not falling apart. Drain potatoes thoroughly in a colander and chill on a cookie sheet in the refrigerator for at least one hour. This step can be done a day ahead.

    Preheat oven to 400°F.

    In a heavy cast iron skillet, heat reserved fat over medium heat. Add the potatoes in a single layer and fry until they begin to brown. Stir potatoes to brown on all sides. Sprinkle with the thyme, salt, and black pepper and place skillet in oven until potatoes are golden and crisp, about 10 minutes. Remove from oven and transfer potatoes to a serving dish to serve with the roast.

      • Arugula Salad
      • 6 cups fresh arugula
      • 3 tablespoons lemon juice
      • 3 tablespoons olive oil
      • ¼ pecorino cheese, shaved
      • Salt, to taste
      • Pepper, to taste

      Dress arugula with lemon juice, oil, cheese, salt, and pepper. Serve with rib roast and roasted potatoes.

      Pairing: Pair with a 2013 Domaine de la Cadenette Costieres de Nimes. The full, mellow fruit flavors of this reasonably priced red allow the spicy black pepper and mustard notes of the roast to come through.

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