Herb-Roasted Prime Rib with Baby Hasselback Potatoes

This Herb-Roasted Prime Rib with Baby Hasselback Potatoes makes an impressive and delicious centerpiece for any holiday or dinner gathering. The ribeye roast is rubbed with a fragrant mixture of butter, fresh rosemary, thyme, garlic, salt, and pepper. Baby Dutch yellow potatoes are sliced hasselback-style for a crispy, golden finish.

Recipe Information

Total Time:

Yield:

10 servings

Ingredients

½ cup unsalted butter, room temperature

¼ cup chopped fresh rosemary, plus additional for garnish

¼ cup chopped fresh thyme, plus additional for garnish

6 cloves garlic, minced

1 tablespoon plus ½ teaspoon flaky sea salt, plus additional for garnish

1 tablespoon plus 1 teaspoon cracked black peppercorns, plus additional for garnish

1 (5-pound) boneless beef ribeye roast

1 pound baby Dutch yellow potatoes

2½ tablespoons olive oil, divided

2 bulbs garlic, halved crosswise

Directions

Combine butter, ¼ cup rosemary, ¼ cup thyme, minced garlic, 1 tablespoon sea salt and 1 tablespoon black pepper. Rub mixture evenly over entire surface of ribeye roast. Place roast, fat side up, on rack in a shallow roasting pan. Let stand at room temperature 45 to 60 minutes.
Meanwhile, preheat oven to 475°F. Cut a thin lengthwise slice off one side of each potato so it doesn’t roll. Place a potato on a cutting board between 2 chopsticks. Slice the potato vertically, making cuts about ⅛^‍ inch apart and about three-fourths of the way through the potato, using the chopsticks as your guide on when to stop slicing. Repeat with remaining potatoes. Toss potatoes with 2 tablespoons olive oil, remaining 1 teaspoon black pepper and remaining ½ teaspoon sea salt.
Place potatoes around roast in pan. Roast beef and potatoes, uncovered, for 15 minutes. Reduce oven temperature to 350°F and roast for 40 minutes.
Toss halved garlic bulbs with remaining ½ tablespoon olive oil; place around roast. Continue roasting for 20 to 35 minutes or until an instant-read thermometer inserted into the center of the roast reaches 130°F for rare or 140°F for medium-rare.
Remove roast from oven. Loosely cover with foil; let stand for 15 to 20 minutes before slicing. (Temperature of meat will continue to rise 5°F to 10°F during standing to reach desired doneness.) Garnish with additional rosemary, thyme, sea salt and cracked pepper, if desired.