Ingredients
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1 (3 rib) standing rib roast (bone-in prime rib; 7 to 8 lbs), room temperature
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1 (0.66 oz) pkg Nature's Promise® Organic Rosemary, divided
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1/4 cup whole peppercorns
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3 cloves garlic, minced
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6 tbsp olive oil
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4 lbs Yukon Gold potatoes, peeled and cut into wedges
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1 (8 oz) pkg sliced mushrooms
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1 bay leaf
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1/2 cup red wine
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1 cup beef or chicken broth
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2 tsp chopped chives
Steps
1
Pat rib roast dry and place, fat-side up, on rack in roasting pan. Lightly score fat and season roast all over with 1 teaspoon salt. Let sit at least 30 minutes. Meanwhile, preheat oven to 450°F with a rack in center position.
2
Finely chop 2 tablespoons rosemary. Coarsely crush peppercorns using a mortar and pestle or folded kitchen towel, crushing with a mallet or rolling pin. In a medium bowl, combine chopped rosemary, crushed peppercorns, garlic and oil. Rub rib roast with oil mixture, pressing rosemary and peppercorns to adhere.
3
Add potatoes to roasting pan around roast and season with salt. Place an oven-safe meat thermometer in thickest part of roast, away from bone. Roast 20 minutes. Reduce heat to 350°F. Roast 1½ to 2 hours, flipping potatoes and basting roast frequently with pan juices, until thermometer reaches 130°F for medium-rare or 145°F for medium.
4
Carefully transfer potatoes to a serving bowl and roast to a cutting board. Pour pan juices into a fat separator, reserving ¼ cup of pan drippings. Let roast rest, uncovered, 20 minutes. Cover potatoes with foil to keep warm.
5
Meanwhile, to a dry medium saucepan, add mushrooms and a pinch each of salt and pepper. Let liquid release from mushrooms and cook 5 to 7 minutes, stirring occasionally, until tender and browned. Add bay leaf, 1 sprig rosemary and red wine. Bring to a boil, then reduce to a simmer and cook until the liquid has reduced, 10 to 15 minutes.
6
To saucepan, add broth and pan drippings. Gently simmer on medium-low until the jus has thickened, 20 to 25 minutes. Remove bay leaf and rosemary sprig. Season red wine jus with salt and pepper to taste.
7
Thinly slice the meat and arrange on a large serving platter. Finely chop 1 teaspoon rosemary. Garnish sliced roast with chopped chives and rosemary. Serve with red wine jus and roasted potatoes.
