Prime Rib Roast with Salsa Verde and Red Bliss Potatoes

Bid adieu to 2015 with an unforgettable meal. Created by Chef Gabe Thompson of Dell’anima, L’Artusi, L’Apicio and Alta Linea in New York City, Prime Rib Roast with Salsa Verde and Red Bliss Potatoes, will wow everyone’s tastebuds.

Prime Rib Roast with Salsa Verde and Red Bliss Potatoes

Recipe by Chef Gabe Thompson of Dell’anima, L’Artusi, L’Apicio and Alta Linea in New York City
Makes 6-8 servings

Ingredients

Salsa verde
1 cup extra virgin olive oil
2 tablespoons capers, rinsed
3 tablespoons cornichon pickles, roughly chopped
3 garlic cloves
1 shallot, peeled and roughly chopped
1 bunch Italian flat leaf parsley, roughly chopped
1 tablespoon TABASCO® brand Green Jalapeño Sauce

Roast and potatoes
1 6 pound boneless prime rib roast
2 1/2 pounds red bliss potatoes, halved
5 tablespoons olive oil
5 teaspoons kosher salt
2 teaspoons fresh cracked black pepper

Instructions

Salsa Verde
In a blender, combine all ingredients and puree until smooth. Adjust TABASCO® Green Jalapeño Sauce as needed.

Roast and potatoes:

Allow the roast sit at room temperature for 30 to 60 minutes.

Preheat oven to 300 degrees F.

In a large roasting pan, add potatoes and drizzle with 3 tablespoons oil, 2 teaspoons salt and 1/2 teaspoon pepper; toss to combine. Place roasting rack on top of potatoes.

Season roast with 3 teaspoons salt and 1 1/2 teaspoons pepper.

In a large skillet, heat remaining oil over medium high heat. Once hot, add roast and cook 5 to 7 minutes, until meat is golden brown at the bottom.

Turn roast and sear an additional 5 to 7 minutes. Remove from heat and place roast on the roasting rack above the potatoes.

Place roasting pan in the oven and roast 1 1/2 to 2 hours or until the internal temperature is 125 degrees F. Remove from oven and place roasting rack above a cutting board; let the roast rest at room temperature for 20-30 minutes.

Increase oven to 400 degrees F.

Gently toss potatoes to combine with any meat drippings. Place in the oven and roast 5 to 10 minutes until tender and golden brown.

To serve, place potatoes on a platter and thinly slice roast. Serve with salsa verde on the side.

beth ann clyde

beth ann clyde

Beth Ann Clyde is a social strategist of Long Island Pulse. Have a story idea or just want to say hello? Email bethann@lipulse.com or reach out on Twitter @BAClyde.