STANDING RIB ROAST WITH JERUSALEM ARTICHOKES AND POTATOES A standing rib roast is one of the most celebratory of all holiday dishes. Here, vegetables are roasted alongside in the same pan. 2 teaspoons dried rosemary 1 teaspoon dried thyme 2 cloves garlic, lightly crushed 1 teaspoon coarse salt, plus salt to taste 1/2 teaspoon ground pepper, plus pepper to taste 3-rib standing rib roast, about 8 1/2 lb (4.25 kg) 10-12 Yukon Gold or other yellow-fleshed potatoes (2 1/2 - 3 lb / 1.25 - 1.5 kg total weight), peeled and halved 1 lb (500 g) shallots (about 24), peeled but left whole 2 lb (1 kg) Jerusalem artichokes, unpeeled 1 cup full-bodied red wine such as Cabernet Sauvignon or Merlot 1 cup beef broth

In a small bowl, stir together the rosemary, thyme, garlic, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Place the rib roast, rib side down, in a large roasting pan. Rub half of the herb mixture on the top and sides of the roast. Let stand at room temperature for 30 minutes. Preheat an oven to 475°F.

Roast for 20 minutes. Remove from the oven and, using a spoon or bulb baster, transfer most of the rendered fat to a measuring pitcher, set aside. Reduce the oven temperature to 350°F and continue to roast for 30 minutes.

Meanwhile, in a large bowl, toss together the potatoes, shallots and about 1/4 cup of the reserved fat. (Discard the remaining fat.) Sprinkle with salt and pepper.

When the meat has roasted for 50 minutes, arrange the potatoes and shallots around it in the pan and continue to roast for 30 minutes. Add the Jerusalem artichokes, and sprinkle all the vegetables with the remaining herb mixture. Continue to roast until an instant-read thermometer instead into the thickest part of the roast away from the bone registers 125° - 130°F for medium rare and the vegetables are tender, 30-45 minutes longer.

Transfer the roast to a warmed platter. Cover with aluminum foil and let stand for 20 minutes. Transfer the vegetables to a dish and keep warm. Pour the pan juices into a cup and spoon off most of the fat. Return the juices ot the pan, along with the wine and broth. Place over medium-high heat, bring to a boil, and deglaze the pan, stirring to dislodge any browned bits from the pan bottom. Continue to cook until reduced by one-half, about 15 minutes. Pour through a sieve into a small pitcher. Season to taste with salt and pepper.

Carve the meat across the grain into slices. Pour the juices over the meat. Pass the vegetables at the table.

Serves 12 - 14.

[Holiday Celebrations, Williams-Sonoma Lifestyle Collection]