Las Vegas Sun

March 29, 2024

Recipe: Holiday roast with butter-braised fingerling potatoes

Holiday roast

Courtesy of Jeff Ragazzo

What will be on your holiday table this year? If you went traditional with turkey at Thanksgiving, it’s time for a different roasted masterpiece at Christmastime, one that will get oohs and ahhs without a lot of fuss.

At the Hard Rock Hotel’s MB Steak on Christmas Eve and Christmas Day, executive chef Patrick Munster serves a classic standing rib roast accompanied by super-simple and mega-delicious butter-braised potatoes. It’s an easy combination with familiar, satisfying flavors, and the best part is, your oven does all the work.

For the roast

• 1 7-8 lb beef standing rib roast (3-4 bones)

• 8 cloves garlic, chopped

• 1 tbsp fresh rosemary, chopped

• 1/2 cup whole grain mustard

• 1 tbsp Worcestershire sauce

• 1 1/2 tbsp kosher salt

• 2 tbsp black pepper

1. Have your butcher tie the roast parallel to the bone.

2. One hour before roasting, pull the roast from the refrigerator and bring to room temperature. Heat oven to 250 degrees with rack in lowest position.

3. Heat a large, heavy-bottomed roasting pan over two burners on the stove at medium high heat. Sear the roast in the pan­ — starting with the fat side first — on all sides until deep golden brown.

4. Set the roast on a wire rack in a pan. Mix the remaining ingredients well and smear over the roast.

5. Place the roast in the oven and cook until the meat registers 130 degrees with a meat thermometer, about 3 to 4 hours.

6. Let the roast stand 20 minutes before carving.

For the potatoes

• 2 lbs mixed fingerling potatoes

• 2 1/2 sticks butter

• 12 sprigs fresh thyme

• 1 tbsp salt

• 1/2 tbsp black pepper

1. Scrub the potatoes clean and place them in a large sauté pan over medium high heat. Add water (or stock) until liquid is one quarter of the way up the potatoes.

2. Mix in the remaining ingredients well and cook until potatoes are fork tender and the butter has glazed them, about 20 to 30 minutes.

3. Let potatoes rest in the butter sauce and serve with slotted spoon.