(Inspired by this recipe, from Williams-Sonoma.com)
6-8lb Rib Roast, bone removed
3 T. EVOO
2 T. Dijon Mustard
8 Cloves of Garlic, finely minced
3 T. finely chopped, Fresh Rosemary
3 T. finely chopped, Fresh Thyme
Sea Salt and Black Pepper
24-32 Fingerling Potatoes (if using)
2 lb. Jerusalem artichokes, unpeeled or
2 lb. Beets, trimmed, peeled, and quartered (this is what I used)
1 Large Shallot, finely sliced
- In a small bowl, combine the garlic, 2 T. thyme, 2 T. rosemary, salt, and pepper. Stir in the olive oil and mustard to make a thick paste. Coat the roast with the garlic-herb paste. Place the rib roast, fat side up, in a large roasting pan. Rub half the herb mixture on the top and sides of the roast. Let stand at room temperature for 30-60 minutes.
- Preheat an oven to 475°F.
- Roast the meat for 30 minutes. Remove the roast from the oven and, using a bulb baster or spoon, transfer most of the rendered fat to a measuring cup; set aside. Reduce the oven temperature to 350°F and continue roasting for 30 minutes.
- Meanwhile, in a large bowl, toss together the potatoes,artichokes and about 1/4 cup of the reserved fat. (Discard the remaining fat.) Season with salt and pepper.
- When the meat has roasted for 50 minutes, arrange the potatoes and shallots around it in the pan and continue roasting for 30 minutes. Add the Jerusalem artichokes and sprinkle all the vegetables with the remaining herb mixture. Continue roasting until an instant-read thermometer inserted into the thickest part of the roast, registers 125°F for very rare to rare, or 130°F for medium-rare, and the vegetables are tender, 30-45 minutes more.
- Transfer the roast to a warmed platter. Cover loosely with aluminum foil and let stand for 20 minutes. Vegetables may continue to roast, while the meat is resting, if not cooked thoroughly.
Leftovers or the "5-6":