The Perfect Bone-In Prime Rib Roast & Beef Fat Potatoes and Beef & Barley Soup

The Perfect Bone-In Prime Rib Roast & Beef Fat Potatoes  

 

The perfect bone-in prime rib roast 

Prep time 15 min 

Cook time 3 hours  

Serves 8-10 people  

 

 

1 3-4 bone 8-pound standing rib roast  

3/4 cup softened butter  

1/4 cup sage leaves  

2-3 sprigs of thyme 

1/4 cup brown deli or Dijon mustard  

5-6 cloves of garlic  

Salt and pepper to taste  

 

 

1. Allow your rib roast to sit at room temperature for 3 hours. Preheat the oven to 500 degrees.  
2. In the work bowl of your food processor, place all remaining ingredients and pulse to thoroughly combine.   
3. Trim the excess fat from your rib roast. You’ll need at least 1 cup of trimmings for the potatoes. Next, score the prime rib using a sharp knife, 5 to 6 cuts along the top of the meat, at least 1 inch deep.  
4. Place the roast bone side down on a rimmed baking sheet.  
5. Roast 45-55 minutes at 500*. Then turn the oven OFF. DO NOT CRACK THE OVEN DOOR. Allow the roast to cook in the oven for 2 hours. This yields a perfectly medium rare roast. The center of the roast will be rare.  
6. Slice and serve!  

*If you like a more well-done roast, continue cooking at 500 degrees 10 more minutes prior to turning the oven off.  

 

Beef fat potatoes  

 

Prep time 10 minutes 

Cook time 1 hour 

Serves 6-8 

 

 

1 cup beef fat trimmings  

1/4-1/2 cup olive oil  

4-5 pounds Yukon gold potatoes  

3-4 sprigs fresh rosemary, thyme, or sage (a mix is lovely as well) 

5-6 cloves crushed garlic  

Salt and pepper to taste  

 

1. Heat a large 12-14-inch skillet over medium heat. Add the beef fat trimmings and olive oil to the pan. Begin to render the fat from the trimmings.  
2. Slice the potatoes in half and then into quarters. You should get roughly 8 pieces from each potato.  
3. Add the potatoes, herbs, and garlic to the hot fat and cook slowly over medium heat. Continually adjust the heat down if it gets too hot. Cook these 45-60 minutes, turning often.  
4. Turn the heat off and allow the potatoes to cool. Heat through over medium heat when ready to serve. This resting and re-heating allows for a creamy textured potato. Season generously with salt and pepper.  

Beef & Barley Soup  

 

Prep time 15 minutes  

Cook time 2-3 hours  

Serves 4-6 

 

4-6 cups chopped leftover rib roast with the bones, or any other leftover roast you’ve cooked  

1 teaspoon olive oil  

1 onion, diced  

3 ribs celery, diced  

5 carrots peeled and sliced  

4 cups spinach, chopped  

1 cup tomato purée  

2 sprigs of your favorite woodsy herb such as rosemary or thyme  

6-8 cups low sodium beef broth or water  

Beef bouillon to taste  

Salt and pepper to taste  

1 cup dry barley  

 

 

1. Add the beef and olive oil to a large soup pot. Brown up the beef 5-7 minutes in the oil. Add the veggies and cook 2-3 minutes. Add the remaining ingredients, including water or broth and seasonings.  
2. Simmer 2-3 hours. Serve with a hunk of crusty bread and butter!