Oven-Roasted Rib Roast With Gratin Potatoes
Servings: 10 | Prep Time: 20 min | Cooking Time: 1 hr 30 min
Impress a crowd with this bone-in rib roast that’s cooked alongside onions, carrots, celery and garlic. Serve it with creamy gratin potatoes.
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- Bone-in Star Ranch Angus® rib roast (about 8 pounds)
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 2 large yellow onions sliced thickly
- 2 stalks celery cut into large chunks
- 1 carrot cut into large rounds
- 8 whole garlic cloves, peeled
- 2 cups of chicken stock or water
- ½ cup red wine (optional)
- 5 large baking potatoes, washed and thinly sliced
- 1 ½ cup heavy cream
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/8th teaspoon ground nutmeg
- ½ cup grated Gruyere (or cheddar) cheese
- ¼ cup grated Parmesan
- Preheat oven to 450°F.
- Combine salt, pepper and garlic powder in a small bowl. Generously dust all sides of the roast with dry spices.
- Place onions, carrots, celery and garlic in bottom of heavy roasting pan. Add roast, fat side up on top of vegetables. Roast for 20 to 25 minutes until a nice crust has developed. Reduce heat to 300°F and pour ½ cup of chicken stock (just enough to wet the vegetables) into pan and return to oven.
- Check temperature with a digital thermometer after 1 hour. Remove the roast and move to a platter when temperature reaches 115-120°F for medium-rare or 125-130°F for medium (temperature will rise another 10 degrees). Cover with foil to rest for 30 minutes before slicing.
- Remove vegetables from pan and place in blender.
- Drain excess oil from pan and de-glaze the pan with red wine, scraping up any cooked bits. Add the remaining chicken stock and simmer for 10 minutes. Allow sauce to cool a bit and add to blender. Blend until smooth, adding hot water if needed to thin.
- Taste for seasonings and adjust if needed.
- Pre-heat oven to 350°F.
- Combine cream with salt, pepper, nutmeg, minced garlic and half of Gruyere cheese.
- Pour ½ cup of mixture into a 3-quart shallow casserole and spread to cover dish.
- Add potatoes into bowl with remaining cream sauce and stir to cover all the slices. Layer or shingle potatoes into casserole and top with remaining Gruyere and grated Parmesan cheese.
- Cover casserole with foil and bake for 40 minutes.
- Remove foil and bake uncovered 10 to 15 minutes until the cream boils and the potatoes begin to brown.
*Any root vegetable can be used in this dish or a combination of your favorites. Feel free to substitute sweet potatoes, turnips, parsnips, rutabaga, or onions.