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Rib Roast with Potato Au gratin

Rib Roast with Potato Au gratin

Serves 6 to 8

  • 1 Certified Piedmontese standing rib roast (3-rib roast, about 5 to 6 pounds)
  • ¼ cup Canola oil
  • ¾ cup kosher salt
  • ¼ cup fresh cracked black pepper

Preheat the oven to 500°F. Remove the roast from the refrigerator and let rest at room temperature for a half hour. Rub the rib roast with the canola oil, then evenly coat the roast with the salt and pepper. (It may seem like a lot of salt, but you will need it.) Place the roast (rib-side down) in a pan with a roasting rack, and roast in the oven for 20 minutes. After 20 minutes, the roast should be nicely browned. Drop the oven temperature to 350°F and roast for another 1½ hours, or until the internal temperature of the roast reaches between 120°F and 125°F for medium-rare. Let rest for 30 minutes before slicing. Serve with Creamy Horseradish and Potato Au gratin.

    Potato Au gratin

    • 4 Idaho potatoes
    • 3 cups Jarlsberg cheese, grated
    • 3 cups white cheddar cheese, grated
    • 2 cups Parmesan cheese, grated
    • 1½ cups heavy cream
    • 2 tablespoons chopped thyme
    • 3 tablespoons butter
    • 2 tablespoons chopped garlic
    • Salt and pepper

    Preheat oven to 375°F. Slice the potatoes lengthwise on a mandolin about 1/8 inch thick and reserve.

    Coat the bottom and sides of a 10-inch cast iron skillet with the butter and garlic. Lay ¼ of the sliced potatoes in an even layer. Season with salt and pepper, top with ¼ of the mixed cheese and ¼ of the heavy cream. Continue this process until all ingredients are layered nicely, sprinkling the thyme in the middle layer. Bake for 1 hour, until golden brown and a knife can pierce the potatoes without resistance. Allow to cool for 1 hour before slicing into pie-like wedges.

      Creamy Horseradish

      • 1 cup sour cream
      • 1 cup mayo
      • Juice of 2 lemons
      • 1 tablespoon Worcestershire sauce
      • ½ cup prepared horseradish (or more to taste)
      • Salt to taste

      Mix all ingredients together and serve.

      Pairing: For the Rib Roast, Cabernet, but I think a good I.P.A (such as Goose Island) would work awesome.