On those cold winter nights (have you been to Buffalo in December?), chef Alfred Portale recommends you serve up this hearty holiday classic.

This recipe is from the Stirring Up Memories Christmas Menu.
Servings: Serves 14–16
Herb rub:
  • 1/2 cup chopped onions (about 1 medium onion)
  • 8 cloves garlic , peeled
  • 3 Tbsp. olive oil
  • 2 Tbsp. chopped fresh rosemary
  • 2 Tbsp. chopped fresh thyme
  • 1 Tbsp. dried sage
  • 3 Tbsp. freshly ground black pepper
  • 1 (10-pound) bone-in prime rib of beef , fat trimmed to 1/4-inch thick
  • 1/4 cup plus 1 1/2 tsp. coarse salt
  • Herb rub (recipe above)
  • 3 pounds fingerling potatoes , unpeeled
  • 10 small red onions (about 3 pounds), peeled and quartered
  • 1/4 cup olive oil
  • 3/4 tsp. freshly ground black pepper
To make rub: In a food processor fitted with knife blade, process onion, garlic, and olive oil 1 minute, or until blended. Add rosemary, thyme, sage, and pepper. Process until combined.

Using a sharp knife, score the fat on roast in crosshatch pattern, cutting about 1/4 inch deep. Rub roast all over with 1/4 cup salt; follow with herb rub. In a 17" x 12" roasting pan, place roast fat side up; cover and refrigerate 4 to 6 hours. Remove from refrigerator and let stand at room temperature 1 hour before cooking.

Preheat oven to 450°, placing racks in center and lower third of oven. Place roast on center rack; cook 20 minutes. Reduce temperature to 325° and continue to cook about 40 minutes.

Meanwhile, place potatoes and onions in a large bowl. Toss with olive oil, pepper, and remaining 1 1/2 teaspoons salt. After roast has been in the oven 1 hour total, place about 1/4 of the vegetables around the roast; scatter remaining vegetables in another 17" x 12" roasting pan. Place in oven and cook until a meat thermometer inserted into thickest part of the roast reads 130° and vegetables are tender, about 2 hours 15 minutes. Remove from oven. Place roast on carving board and tent with foil; let stand 20 minutes before carving.

Meanwhile, pour pan drippings into a bowl; skim fat off top. Using a slotted spoon, transfer vegetables to serving bowls. Slice roast and serve with pan juices, vegetables, and Apple-Quince Compote.


Next Story