Standing Rib Beef Roast Roast With Potatoes
A holiday classic! Learn how to make a traditional standing rib roast for Christmas dinner, complete with Yorkshire pudding (It's easy, we promise!).
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Cooking tools:
- Roasting pan
- Oven
- Instant-read thermometer
- Chef's knife
- Cutting board
- Pot
- Colander
- Fork
- Basting spoon
- Pastry brush
- Kitchen scale
- Mixing bowl
- Measuring spoon
- Carving knife
- Carving fork
- Refrigerator
- Stove
- Spoon
- Tongs
- Serving platter
- Aluminum foil
- Plate
- Kitchen timer
- Potato masher
- Peeler
- Kitchen towel
Ingredients
- 1 standing rib roast, 5 to 6 pounds
- 2 tablespoons kosher salt
- 2 tablespoons, fresh ground pepper
- 2 tablespoons unsalted butter
- Optional: 2 tablespoons each of fresh, chopped thyme and rosemary
- 1 tablespoon olive oil
- 1 sweet onion, peeled and cut into narrow wedges
- 4 to 6 russet potatoes, washed and quartered
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