I thought I had already written a blog post on cooking a rib roast, but I’m not finding it, so I guess I’ll start a new one. This year will be a bit different anyway, because for the first time I’m trying a boneless roast. We splurged on a “prime” (instead of “choice”) piece of meat and will decide if it’s worth the extra cost.

I’m using Pioneer Woman’s instructions – from here – although I’ve adapted it a bit.

6-7 pound boneless beef rib roast
2-4 tablespoons olive oil
2 tablespoons kosher salt
2 tablespoons peppercorns (put in a bag and crush with a rolling pin)
1/2 tablespoon thyme
1/2 tablespoon parsley
2 tablespoons minced garlic

Preheat oven to 500 degrees. In a large skillet brown roast in a bit of olive oil for a couple of minutes on each side. Place in roasting pan fat side up. Drizzle with a little more olive oil. Combine remaining ingredients and spoon on top of roast, pressing down a bit to adhere. Bake for 20-30 minutes. (I did 20 minutes this time.) Turn oven down to 300 degrees and cook another 20-30 minutes, or until a thermometer registers desired temperature, about 110 degrees for medium rare. Let sit for another 20-30 minutes. (Use this time to roast the potatoes!) Slice and serve.

I love my meat carver!
This year since we’re trying dairy-free eating, we’ll have roasted potatoes instead of mashed. They should still be absolutely delicious, particularly since we’re trying a new method – found here.

Crispy Roasted Potatoes

15 cups water
¾ tsp baking soda
2 lb yellow potatoes, peeled and cut into 1 inch dice
1 tsp kosher salt
3 tbsp olive oil
2 tsp fresh chopped herbs, such as thyme, rosemary, parsley, or sage (I used dried thyme and parsley and added it before cooking.)

Preheat oven to 500F. Put the roasting pan in the oven to heat up while you prepare the potatoes.

Bring water to a boil. Once it’s at a rolling boil, add baking soda and potatoes. Cook potatoes for about 3 minutes. (It will take about 1 minute to return to a boil and then 2 minutes at a boil.)

Drain potatoes and return them to the pot. Then toss them with the salt and stir them around in the pot until they look fairly rough and broken up on the outside, about 1 minute.

Add the olive oil to the potatoes and stir to coat them all evenly, then pour the potatoes into the roasting pan. (I added a bit of olive oil to the pan first.) Spread them out so all the potatoes are touching the bottom.

Roast for 10 minutes. Then stir, turn the potatoes, and continue roasting for 10 minutes. Check the potatoes to see if they need a few minutes more. If the potatoes are soft in the middle and nicely browned, take them out. If not, stir and roast for 3 more minutes. Toss cooked potatoes with the fresh, chopped herbs.

These potatoes are wonderful either peeled or unpeeled, depending on your preference. I like peeled since then you get the crispy coating on all sides.

When boiling the potatoes, wait until they start looking a little rough before you drain them. This can take an extra 30 seconds or so depending on the potatoes.

You can use parchment paper if you wish to line the pan, but I don’t find it necessary. The high temperature helps the potatoes release quickly so you can stir them. Also, you will get less browning with the parchment. (For the record, I didn’t use parchment.)