Prime Rib Roast with Fennel, Potatoes and Rosemary Jus

One 10 to 12-pound, bone-in prime rib roast (5 bones)

Kosher salt

Freshly ground black pepper

4 tablespoons extra-virgin olive oil

1 shallot, minced

3 garlic cloves, sliced

4 to 6 small rosemary sprigs

1 cup dry red wine

2 cups beef broth

2 tablespoons unsalted butter

1 1/2 pounds small to medium red potatoes, cut into large chunks

2 fennel bulbs, cut into wedges

Put the rib roast bone side down on a rimmed baking sheet. Rub the roast all over with 2 tablespoons of salt; refrigerate overnight.

Preheat the oven to 200 F and position the rack in the lower third. Season the roast with salt and pepper. In a large enameled cast-iron roasting pan, heat 2 tablespoons of the olive oil until shimmering. Add the rib roast, fat cap down, and cook over medium heat, rotating occasionally, until browned all over, about 10 minutes.

Turn the roast fat cap up and transfer to the oven. Roast until an instant-read thermometer inserted in the thickest part of the roast registers 110 F, about 2 hours and 30 minutes (start taking the temperature after 2 hours of cooking). Turn the oven off and let the roast continue to cook in the cast-iron roasting pan until an instant-read thermometer inserted in the thickest part reisters 125 F for medium rare, about 30 minutes more. Transfer the roast to a carving board and tent with foil; let rest for 30 minutes to 1 hour.

Meanwhile, preheat the oven to 400 F. Set the roasting pan on the stove top. Spoon all but 2 tablespoons of the fat from the pan. Add the shallot, garlic and rosemary sprigs and cook over medium heat, stirring, until softened, 3 to 5 minutes. Add the wine and cook, scraping up any brown bits from the bottom and sides of the pan, until the wine is evaporated, 5 minutes. Add the beef stock and simmer until slightly reduced, 5 to 7 minutes. Using a slotted spoon, remove and discard the garlic and rosemary. Turn off the heat and whisk in the butter until emulsified. Season the jus with salt and pepper. Transfer to a small saucepan, cover, and keep warm.

In the roasting pan, toss the potatoes and fennel with the remaining 2 tablespoons of olive oil; season with salt and pepper. Roast in the oven for 35 to 40 minutes, until tender and browned in spots.

Carve the rib roast off the bones. Serve with the roasted potatoes and fennel, passing the rosemary jus at the table.

Recipe courtesy of Justin Chapple.