Boneless Rib Roast and Three Cheese and Herb Scalloped Potatoes
BONELESS RIB ROAST
Ingredients
2-2.5 lbs grass-fed, boneless rib roast
1 1/2 tbsp fresh rosemary, chopped
salt and pepper
Directions
Remove roast from fridge about an hour before cooking and let sit at room temperature.
Preheat oven to 500 degrees.
Place meat on roasting rack. Cover with fresh rosemary, salt, and pepper. NOTE: If you salted ahead of time, omit the salt. Roast at 500 degrees for 5 minutes.
Reduce heat to 325 degrees and continue roasting. For best results, use a thermometer to monitor the temperature. See chart to the left for desired cooking temperature. Insert thermometer through the side of the cut, tip in the center, not touching bone or fat. Keep in mind, roast will cook 5-10 degrees as it rests.
Once it reaches desired temperature, remove from oven. Tent and let rest for 30 minutes. 6. Slice and serve.
THREE CHESE AND HERB SCALLOPED POTATOES
Ingredients
2 tbsps butter
1 small yellow onion, thinly sliced
3 garlic cloves, minced
1 cup whole milk
1/2 cup heavy whipping cream
1 1/2 tbsps cornstarch
2 1/2 tsps fresh thyme
3 lbs Yukon Gold potatoes, peeled, sliced into 1/8”
1/2 tsp paprika
2 cups sharp cheddar cheese, shredded, divided
1/2 cup Gruyere cheese, shredded, divided
1/2 cup Parmesan cheese, shredded, divided
salt and pepper to taste
fresh parsley and thyme for garnish
Directions
Preheat oven to 400 degrees. Grease a 9 x 11 oven safe baking dish. Set aside.
In a medium skillet, melt butter over medium heat. Once butter is melted, add onion and sauté for 5 minutes - or until onions start to soften. Add in garlic and cook an additional minute.
In a small bowl, whisk together milk, heavy whipping cream, cornstarch, paprika and salt and pepper to taste. Pour into skillet with onions. Add in fresh thyme. Gently stir until combined. Simmer until sauce thickens around sides. Remove from heat.
In greased dish, spread half of the potatoes in an even layer on bottom of dish. Pour half of sauce over layer of potatoes. Sprinkle with one cup of cheddar, 1/4 cup of Guyere, and 1/4 cup of Parmesan. Evenly place final layer of potatoes and cover with remaining sauce and cheese.
Cover with aluminum foil, and bake for 30 minutes. After 30 minutes, remove foil and bake another 25- 30 minutes, or until potatoes are cooked through. Sprinkle with additional shredded cheese of choice, fresh parsley, and thyme.