Herb-Roasted Prime Rib with Baby Hasselback Potatoes

Warmth and gratitude fill the room when the aroma of succulent prime rib emanates from the oven. Butter, garlic and herbs coat the roast, creating a richly-colored exterior crust. Delicate baby hasselback potatoes pair perfectly with every bite of the luscious meat. Reserve garlic-infused drippings at the bottom of the pan to drizzle over the tender potatoes.

Makes 10 servings


  • 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 tbsp plus ½ teaspoon flaky sea salt, plus additional for garnish
  • 1 tbsp plus 1 teaspoon cracked black peppercorns, plus additional for garnish
  • 1 (5-pound) boneless beef ribeye roast
  • 1 lb baby Dutch yellow potatoes
  • 2 ½ tbsp olive oil, divided
  • 2 bulbs garlic, halved crosswise


  1. 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.
  2. 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 1⁄8 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.
  3. 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.
  4. 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.
  5. 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.

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