Herb-Crusted Rib Roast with New Potatoes

Ingredients

1/4 cup extra-virgin olive oil
3 garlic cloves, minced (1 tablespoon)
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fresh sage
1 bone-in rib roast (5 to 6 pounds), frenched, room temperature
Coarse salt and freshly ground pepper
2 pounds small new potatoes, halved

Directions
Preheat oven to 425 degrees with rack in lowest third. Mix oil, garlic, rosemary, thyme, and sage in a small bowl. Season rib generously with salt and pepper, then coat with half the herb mixture. Place rib, bones facing up, in a roasting pan. Roast for 15 minutes. Reduce oven temperature to 375 degrees, and roast, rotating pan halfway through, for 30 minutes.

Meanwhile, toss potatoes with remaining herb mixture. Season with salt and pepper. Add potatoes to pan, cut sides down. Roast until rib is browned and registers 140 degrees on an instant-read thermometer, about 30 minutes.

Transfer rib to a cutting board, and let stand for 15 minutes. Cut between ribs to desired portion size. Serve immediately with potatoes. Serves 8

From marthastewart.com