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Gallery Standing Rib Roast with Roasted Potatoes Recipe Summary Servings: 10

Ingredients Ingredient Checklist 1 rib roast (9 to 10 pounds) with 4 to 6 ribs 6 tablespoons extra-virgin olive oil 2 tablespoons all-purpose flour Coarse salt 2 teaspoons sugar 1/2 teaspoon freshly ground pepper 8 medium Yukon Gold potatoes (about 4 pounds) Horseradish Cream for Standing Rib Roast, for serving

Cook’s Notes Rib-roast tip: Order your roast in advance, asking your butcher for a 4- to 6-rib standing rib roast, larded on top. The fat will melt off during roasting, keeping the meat underneath moist and tender. The reserved drippings add richness to the accompanying Yorkshire pudding.

Gallery Standing Rib Roast with Roasted Potatoes

Recipe Summary Servings: 10

Standing Rib Roast with Roasted Potatoes

Standing Rib Roast with Roasted Potatoes

Standing Rib Roast with Roasted Potatoes

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 1 rib roast (9 to 10 pounds) with 4 to 6 ribs 6 tablespoons extra-virgin olive oil 2 tablespoons all-purpose flour Coarse salt 2 teaspoons sugar 1/2 teaspoon freshly ground pepper 8 medium Yukon Gold potatoes (about 4 pounds) Horseradish Cream for Standing Rib Roast, for serving

Directions

Preheat oven to 450 degrees. Remove roast from refrigerator. Whisk oil, flour, 4 teaspoons salt, sugar, and pepper in a small bowl.

Boil potatoes in a large pot of salted water until fork tender, about 10 minutes. Drain. Peel, and halve each potato crosswise. Run tines of fork over rounded side of each half.

Place roast in a roasting pan, ribs side down. Lightly score fat. Rub roast with flour mixture. Roast for 15 minutes. Reduce heat to 375 degrees, and continue to roast, basting frequently with pan juices, for 1 hour more. Add potatoes, tossing to coat. Roast, flipping potatoes and basting meat occasionally, until thickest part registers 135 to 140 degrees on an instant-read thermometer (avoiding the bone) for medium-rare, about 45 minutes more. (Total cooking time should be about 2 hours.) Transfer to a cutting board, reserving pan drippings for Yorkshire pudding; tent with foil, and let rest for at least 20 minutes (or up to 1 hour) before carving. To carve, cut between each rib, then cut each slice into desired portions. Serve with horseradish cream.

Cook’s Notes Rib-roast tip: Order your roast in advance, asking your butcher for a 4- to 6-rib standing rib roast, larded on top. The fat will melt off during roasting, keeping the meat underneath moist and tender. The reserved drippings add richness to the accompanying Yorkshire pudding.

Cook’s Notes

Rib-roast tip: Order your roast in advance, asking your butcher for a 4- to 6-rib standing rib roast, larded on top. The fat will melt off during roasting, keeping the meat underneath moist and tender. The reserved drippings add richness to the accompanying Yorkshire pudding.

Reviews (12)

 Add Rating & Review     134 Ratings   5 star values:        34    4 star values:        50    3 star values:        30    2 star values:        11    1 star values:        9

Load More Reviews

Reviews (12)

Add Rating & Review     134 Ratings   5 star values:        34    4 star values:        50    3 star values:        30    2 star values:        11    1 star values:        9

Add Rating & Review

134 Ratings 5 star values: 34 4 star values: 50 3 star values: 30 2 star values: 11 1 star values: 9

134 Ratings 5 star values: 34 4 star values: 50 3 star values: 30 2 star values: 11 1 star values: 9

134 Ratings 5 star values: 34 4 star values: 50 3 star values: 30 2 star values: 11 1 star values: 9

  • 5 star values: 34 4 star values: 50 3 star values: 30 2 star values: 11 1 star values: 9

    Martha Stewart Member     Rating: 5 stars       12/23/2018   We love this recipe for a standing rib roast...we use it every year for our Christmas dinner. The potatoes and Yorkshire pudding are so good too. I make everything as the recipes say.  

Martha Stewart Member     Rating: 5 stars       02/16/2018   I have been making this recipe for years and years - it is always a crowd pleaser, great for out of town guests, super yummy and super easy - you simply cannot go wrong with this recipe - it's that good, and that easy  

Martha Stewart Member     Rating: 4 stars       01/19/2018   making it this weekend, looks good  

Martha Stewart Member     Rating: 5 stars       01/18/2018   I HAVEN'T MADE THIS IN AWHILE. I HAVE COMPANY COMING IN A FEW WEEKS AND THEY HAVE REQUESTED THIS. YOU CAN'T GO WRONG WITH MARTHA STEWART  

Martha Stewart Member     Rating: Unrated       03/20/2014   Fabulous! However, as a previous reviewer noted, the cooking time is not accurate. The recipe says to take it out of the refrigerator, marinate and then put in the oven. I had my roast at room temperature and the cooking time was 2 hours (as the recipe states).  

Martha Stewart Member     Rating: Unrated       12/25/2011   Roasted Pork Ribs  

Martha Stewart Member     Rating: Unrated       12/28/2008   We used the entire menu for our Christmas dinner this year. It turned out very well although the roast took almost twice as long as the recipe indicates to reach 140 degrees. I had tried last year and it did not turn out well, but this year I went for a nice pad of fat on the roast and it made the potatoes and yorkshire pudding were fantastic. My family said it was our best Christmas dinner ever.  

Martha Stewart Member     Rating: Unrated       12/27/2008   For Christmas dinner, I purchased a boneless ribeye roast. I used Martha's recipe above and the roast turned out beautifully! It had a delicious salty crust and was moist and tender throughout. I am no long intimidated by this dish and will most likely make it again in the future. Thanks, Martha!  

Martha Stewart Member     Rating: Unrated       12/22/2008   To knappgp: The schedule for cooking a standing rib roast is 26min/lb for rare or 140 degrees when done, 30min/lb for medium or 160 degrees when done, and 35min/lb for well done or 170 degrees when done. For other boned and rolled roasts ad 5 to 10 minutes. I hope this helps in the future if not this month.  

Martha Stewart Member     Rating: Unrated       12/22/2008   You would cook any size roast until it registers the proper temperature (135-140 degrees for medium rare). Less for smaller, more for larger... just keep testing with a meat thermometer.  

Martha Stewart Member     Rating: Unrated       12/18/2008   How long for a 5 pound roast? Thanks PK  

Martha Stewart Member     Rating: Unrated       12/18/2008   How long would you cook a 12 lb. Roast?

    Martha Stewart Member

    Rating: 5 stars 12/23/2018

We love this recipe for a standing rib roast…we use it every year for our Christmas dinner. The potatoes and Yorkshire pudding are so good too. I make everything as the recipes say.

Rating: 5 stars

Rating: 5 stars 02/16/2018

I have been making this recipe for years and years - it is always a crowd pleaser, great for out of town guests, super yummy and super easy - you simply cannot go wrong with this recipe - it’s that good, and that easy

Rating: 4 stars 01/19/2018

making it this weekend, looks good

Rating: 4 stars

Rating: 5 stars 01/18/2018

I HAVEN’T MADE THIS IN AWHILE. I HAVE COMPANY COMING IN A FEW WEEKS AND THEY HAVE REQUESTED THIS. YOU CAN’T GO WRONG WITH MARTHA STEWART

Rating: Unrated 03/20/2014

Fabulous! However, as a previous reviewer noted, the cooking time is not accurate. The recipe says to take it out of the refrigerator, marinate and then put in the oven. I had my roast at room temperature and the cooking time was 2 hours (as the recipe states).

Rating: Unrated

Rating: Unrated 12/25/2011

Roasted Pork Ribs

Rating: Unrated 12/28/2008

We used the entire menu for our Christmas dinner this year. It turned out very well although the roast took almost twice as long as the recipe indicates to reach 140 degrees. I had tried last year and it did not turn out well, but this year I went for a nice pad of fat on the roast and it made the potatoes and yorkshire pudding were fantastic. My family said it was our best Christmas dinner ever.

Rating: Unrated 12/27/2008

For Christmas dinner, I purchased a boneless ribeye roast. I used Martha’s recipe above and the roast turned out beautifully! It had a delicious salty crust and was moist and tender throughout. I am no long intimidated by this dish and will most likely make it again in the future. Thanks, Martha!

Rating: Unrated 12/22/2008

To knappgp: The schedule for cooking a standing rib roast is 26min/lb for rare or 140 degrees when done, 30min/lb for medium or 160 degrees when done, and 35min/lb for well done or 170 degrees when done. For other boned and rolled roasts ad 5 to 10 minutes. I hope this helps in the future if not this month.

You would cook any size roast until it registers the proper temperature (135-140 degrees for medium rare). Less for smaller, more for larger… just keep testing with a meat thermometer.

Rating: Unrated 12/18/2008

How long for a 5 pound roast? Thanks PK

How long would you cook a 12 lb. Roast?

All Reviews for Standing Rib Roast with Roasted Potatoes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Standing Rib Roast with Roasted Potatoes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest