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Juli's Fool-Proof Rib Roast

"Can't go wrong with this easy roast! It's perfect for holiday dinners with family."

Ingredients :

• Roast:
• 1 (5 pound) standing beef rib roast, trimmed of fat
• 2 1/2 teaspoons kosher salt, divided
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon fennel seeds, crushed
• 2 pounds new potatoes, halved
• 1 onion, cut into thin wedges
• Dipping Sauce:
• 1 (8 ounce) container sour cream
• 3 tablespoons horseradish
• 1 tablespoon snipped fresh chives

Instructions :

Prep : 15M	Cook : 10M	Ready in : 2H45M

• Let beef stand at room temperature 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir together 2 teaspoons salt, garlic powder, pepper, thyme, and fennel seeds in a small bowl. Put beef, rib side down, on a rack set in a roasting pan. Rub beef with spice mixture.
• Place pan in preheated oven. Roast until an instant-read thermometer inserted into thickest part registers at least 135 degrees F for medium-rare, 1 3/4 to 2 1/4 hours, or 150 degrees F for medium, 2 1/4 to 2 3/4 hours. Transfer beef to a cutting board; let stand, covered with foil, about 15 minutes (do not drain pan).
• Meanwhile, boil potatoes and onion in a pot of salted water 10 minutes. Drain, then sprinkle with remaining 1/2 teaspoon salt.
• Remove rack from roasting pan, add vegetables, and toss to coat with drippings. Return pan to oven and roast until vegetables are browned and tender, 30 to 40 minutes.
• Make Dipping Sauce
• Stir together sour cream, horseradish, and chives in a bowl.

Notes :

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