Prep Time: 30minutes
Cook Time: 1hour hour 20 minutes
Total Time: 1hour hour 50 minutes
Author: Chef Billy Parisi
20 sprigs of fresh thyme
rosemary leaves from 3 sprigs
12-14 garlic cloves
1 peeled shallot
4 tablespoons extra virgin olive oil
2 sticks unsalted butter, cut up
8-10 pound bone-in standing rib roast trussed and Frenched
2 pounds of assorted colored baby potatoes
salt and pepper to taste
Preheat the oven to 450°.
Season the roast well on all sides with salt and pepper and place in a roasting pan.
Add the thyme, rosemary, garlic cloves, peeled shallot, 3 tablespoons of olive oil, butter, and salt and pepper to a food processor and pulse on high speed until combined and like a thick paste.
Add the herb paste to the rib roast cap side up and apply it to all sides of the roast.
Bake at 450° for 30 minutes and then turn the heat down to 325° and cook for 80-90 minutes for a rare to medium-rare internal temperature, or once it reaches a 110° – 115° internally using a thermometer. I like to check the temperature of it after 60 minutes to see where I’m at.
With about 45 minutes left in the cooking process add the potatoes to a bowl and toss with 2 tablespoons of olive oil, salt and pepper, and then add them to the pan with the rib roast and cook for 40-45 minutes.
Remove the rib roast and potatoes from the pan and let the roast rest in the pan for 10-15 minutes.
Slice and serve.