I've discovered a variety of small roasts that work well for two, without creating leftovers for the rest of the week. This prime rib is perfect for a holiday meal when company isn't coming. The portion for each is generous, and the flavor is unsurpassed. -Richard Fairchild, Tustin, California
- 1 tablespoon olive oil
- 1 small garlic clove, minced
- 1 bone-in beef rib roast (about 3 pounds and 2 ribs)
- 2 large baking potatoes
- Combine the oil and garlic; rub evenly over roast. Place roast, fat side up, in a small roasting pan. Place a potato on each side of roast. Bake, uncovered, at 325° for 2 to 2-1/2 hours until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well done, 170°). Let stand for 10 minutes before carving. Yield: 2 servings.
Originally published as Prime Rib and Potatoes in Reminisce November/December 2000, p49
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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