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Preheat the oven to 450°.
Season the roast well on all sides with salt and pepper and place in a roasting pan.
Add the thyme, rosemary, garlic cloves, peeled shallot, 3 tablespoons of olive oil, butter, and salt and pepper to a food processor and pulse on high speed until combined and like a thick paste.
Add the herb paste to the rib roast cap side up and apply it to all sides of the roast.
Bake at 450° for 30 minutes and then turn the heat down to 325° and cook for 80-90 minutes for a rare to medium-rare internal temperature, or once it reaches a 110° - 115° internally using a thermometer. I like to check the temperature of it after 60 minutes to see where I’m at.
With about 45 minutes left in the cooking process add the potatoes to a bowl and toss with 2 tablespoons of olive oil, salt and pepper, and then add them to the pan with the rib roast and cook for 40-45 minutes.
Remove the rib roast and potatoes form the pan and let the roast rest in the pan for 10-15 minutes.
Slice and serve.