Prime Rib Roast with Roasted Potatoes
Category: Prime Rib
Servings: 6
Prep Time: 30 minutes
Cook Time: 2 hours 5 minutes
Calories: 910
Elevate your next meal with a Prime Rib Roast seasoned with exquisite Prime Rib Rubs and Prime Rib Spices, accompanied by perfectly crisp and creamy tallow roasted potatoes. This recipe transforms a simple dinner into a gourmet experience, featuring a succulent roast with a flavorful crust and tender interior, enhanced by a rich herb tallow butter. The roasted potatoes, bathed in savory tallow, complement the roast beautifully, creating a harmonious blend of textures and flavors. Whether for a special occasion or a luxurious family dinner, this dish promises to impress and delight.
Author:
Chef Kayla Robison
Ingredients
One 4 lb Prime Rib Roast
1 Stick Butter, Softened
½ Cup Tallow, Room Temp, Divided
¼ Cup Fresh Chopped Herbs (Rosemary, Thyme)
4 Tbsp King of Meat
1 lb Baby Potato Medley, Cut in Half
Directions
- Remove the roast from the fridge and cover it with King of Meat seasoning 2 hours before cooking. Preheat the oven to 425°F when ready to cook.
- In a small bowl, mix the fresh chopped herbs with the softened butter and ¼ cup of tallow. Cover the roast with a layer of the herb tallow butter mixture.
- Lightly toss the potatoes in the remaining tallow. Season with salt and pepper. Place the potatoes, cut side down, on the bottom of a roasting pan making a well where the roast will sit on top of.
- Place the prepared roast on top of the potatoes in the roasting pan. Roast in the oven at 425°F for 30 minutes. After 30 minutes, baste the meat and potatoes. Reduce the oven temperature to 275°F. Continue roasting for 15-20 minutes per pound, basting every 30 minutes.
- The prime rib is ready when the internal temperature reaches 125°F. Start monitoring the temperature after the first 30 minutes at the lower heat.
- Remove the roast from the oven. Cover it with foil and let it rest for 20 minutes before slicing. Ensure the potatoes are fork-tender.
Nutrition
Serving Size: 415
Calories: 910
Protein: 52 grams
Fat: 71.2 grams
Saturated Fat: 18 grams
Cholesterol: 291 milligrams
Sodium: 1123 milligrams
Carbs: 18 grams
Fiber: 2 grams