Prime Rib Bones with Roasted Potatoes
Tasty, crispy, caramelized, and finger-licking good, we love rib bones. This recipe is not for the dainty, but if you’re that person who eyes the rib roast hungrily and loves a garlicky bone, you’ll adore these prime rib bones: They are the 6-inch-long bones that are left over when the butcher shells out the rib eye from a standing rib roast. There is still plenty of meat on them. We like serving the ribs with roasted potatoes. For super crispy potatoes, an English trick is to parboil the potatoes for 7 to 10 minutes, drain them, then roast them. They won’t need to roast for as long. Our Braised Red Cabbage with Caraway Seeds (here) rounds out this recipe.
SERVES 6 TO 8
6 garlic cloves, finely chopped (about 2 tablespoons)
6 tablespoons Dijon mustard
1 tablespoon sweet or hot paprika
1 cup dry red wine
½ teaspoon kosher salt
5 to 6 pounds prime rib bones
2 (4-inch) fresh rosemary sprigs
Potatoes
3 pounds new (small) potatoes, such as red, purple, or Yukon Gold
3 tablespoons extra-virgin olive oil
2 teaspoons sea salt
6 (2-inch) fresh rosemary sprigs
3 small red onions, halved and thinly sliced (about 1½ cups)
Freshly ground black pepper
Chopped fresh flat-leaf parsley, for garnish
In a small bowl, combine the garlic, mustard, paprika, wine, and salt and mix well. Rub the mixture over the bones, transfer to a large resealable bag or any container with a lid, and add the rosemary. Marinate overnight in the refrigerator or on the counter for about 2 hours.
Preheat the oven to 400°F.
Place a large rack on a baking sheet or baking pan and transfer the bones to the rack, meat side down. Roast until the meat is crispy on the edges and well browned, about 1 hour.
Meanwhile, prepare the potatoes to roast with the meat. In a baking dish or pan that will fit the potatoes in a single layer, combine the potatoes, olive oil, sea salt, and rosemary, and toss. Spread the potatoes out and roast. After 30 minutes, add the onions and shake the pan to distribute the onions and turn the potatoes. Roast, shaking occasionally, until the potatoes are golden brown and soft, 25 to 30 minutes more. Season with the pepper and shake the potatoes to coat.
Sprinkle the potatoes with the parsley and serve with the ribs.