Jingle Bells - Part 3 (continued...)

I hope our appetiser recipe went well. If you have any other ways of improving these recipes, please do let me know as I am always willing to learn and improve.


We move on to our main course today and I found a super yummy dish that we can try together from the wonderful Martha Stewart... and once again, if you have any ideas on how to improve this dish, please give me a shout.

Rib Roast with Rosemary-Garlic Potatoes

Ingredients:

*1 bone-in beef rib roast (6 1/2 to 7 pounds), room temperature

*Coarse salt and ground pepper

*3 pounds Yukon gold potatoes, scrubbed and cut into 1 1/2-inch pieces

*6 garlic cloves, peeled and smashed

*2 sprigs fresh rosemary   Directions:   1.Preheat oven to 400 degrees, with racks in upper and lower thirds. Place beef on a large rimmed baking sheet; season generously with salt and pepper. Roast on upper rack for 45 minutes; move to lower rack.
2.Remove 3 to 4 tablespoons of fat from beef and place on a second rimmed baking sheet with potatoes, garlic, and rosemary. Season with salt and pepper and toss to combine; place on upper rack.

3.Roast beef until an instant-read thermometer inserted in the thickest part registers 110 degrees, 45 to 60 minutes more. Remove beef from oven and tent loosely with aluminum foil; let rest until internal temperature registers 130 degrees, about 30 minutes.

4.Continue to roast potatoes, tossing occasionally, until golden, 25 to 30 minutes more. Slice beef and serve with potatoes and a fresh salad.

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