Herb-Crusted Rib Roast with with Crispy Smashed Potatoes
It has been grey and dreary and rainy in Vancouver since we got home from Hawaii. I’ve allowed myself to get into the holidays earlier than I normally would. I put up my Christmas tree to bring a little light and magic into our home. Micheal Buble’s voice has been the sparkling through my speakers and every horizontal surface in my home is covered in evergreen boughs, holly, or eucalyptus (which is actually my favourite holiday greenery).
And of course, I’ve gotten a good start on holiday cooking – we have gingerbread blondies, chocolate truffles and spinach dip coming soon.
I made this beautiful herb-crusted roast in partnership with Sterling Silver Meats (high-quality cuts of premium beef that fall in the upper choice grading system – available at Safeway and Sobeys in Canada). I invited my neighbours over and we lit candles and had a faux-Christmas dinner.
I enjoy the lead-up to Christmas more than actual Christmas, I think. For me, the warm, cozy memories that linger are of these small gatherings with friends and family in our home. Fireplace lit, music on. Sigh.
I love a good roast for entertaining for so many reasons. Firstly, it is almost completely hands off before serving, so you can enjoy a drink with your guests rather than trying to have a conversation while doing frazzled multitasking in the kitchen. Also, when you’re doing a large cut like this, the internal temperature climbs slowly so it is really easy to get right – unlike with smaller cuts of meat which can overcook quickly if you’re distracted. All you need is a meat thermometer and you really can’t go wrong.
The rib roast is probably my number one favourite choice for a beef roast – it’s wonderfully flavourful and the bones ensure extra juiciness. I just love it. With a deeply caramelized herb crust, it is divine. If you don’t see the right size on display, ask the butcher to cut you what you want. I asked for a four-bone roast and it served ten with leftovers for soup (the aroma of which is wafting from my pressure cooker as we speak!).
I made crispy smashed potatoes as a side, which is another mostly hands-off dish for entertaining. You boil and smush the potatoes in advance, then drizzle with oil and salt and pop them in the oven as the beef rests. They emerge with irresistibly crispy, golden craggly tops and creamy interiors.
(The pic below was before they hit the oven.)
It is important to me to choose humane meats with high standards of animal welfare. Sterling Silver co-founded the North American Food Animal Well-being Commission and uses a third-party 24-hour video monitoring system to ensure their standards are being met. I wanted to share because I really appreciate that.
They have lots more about their company values (as well as purchasing and cooking tips) in the FAQ section of their website.
I’m excited to share a couple more delicious, achievable roast recipes over the next few weeks, so start inviting your friends over.
In the meantime, check out the Sterling Silver’s recipe collection and follow them on Facebook, Pinterest, and Instagram for delicious holiday dinspiration! Thank you so much, dear friends and readers, for supporting the thoughtfully-chosen collaborations that keep the Foodess kitchen running.
- 1 1/2 tbsp olive oil
- 3 cloves garlic minced
- 2 tbsp finely chopped fresh thyme
- 2 tbsp finely chopped fresh rosemary
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 1 4- rib Sterling Silver rib roast about 7 lbs
- 2 lbs nugget or baby potatoes
- 1/2 cup olive oil
- kosher salt
- Combine the olive oil, garlic, herbs, salt and pepper in a small bowl. Rub evenly over roast and let stand at room temperature one hour.
- Heat oven to 450ºF (with convection, if you have it) with rack on lowest position. Place roast bone-side down on a wire rack inside a roasting pan. Roast 20 minutes, then reduce temperature to 350ºF (and turn off convection if used). Continue roasting until internal temperature reaches 115ºF for medium-rare. (Check after 1 hour, and continue checking every 15 minutes after that). Transfer roast to a platter and let rest 30 minutes.
- While roast is cooking, cook potatoes in a pot of boiling, salted water until tender, about 30 minutes; drain. While roast rests, turn oven back up to 450ºF (again, with convection if you have it). Line baking sheets with parchment paper and drizzle with half of the olive oil and arrange the potatoes in a single layer. Gently smash them using the bottom of a measuring cup or glass, then drizzle with remaining oil and sprinkle with salt. Roast until golden and crispy, 15-20 minutes.