Chef Esther Choi (of New York City restaurants Mokbar and Ms. Yoo) has taken holiday classics like this standing rib roast and added her signature Korean-American flair to them.
For the rib roast: Season the roast all over with salt and pepper a few hours before cooking.
Preheat oven to 250°F. Chop onions and scatter on the bottom of the roasting tray. Place meat on top and rub all over with 3/4 of the paste. Add 1 cup of the beef stock to the pan. Let the roast sit for at least 30 minutes to an hour. Turn the oven up to 350°F. As the roast is resting, prepare the carrots and the potatoes.
Meanwhile, for the potatoes: Cut larger potatoes in half; if small, leave them whole. Toss in olive oil, salt, and pepper and roast alongside the carrots for 30 minutes, as well, until crisp and brown. Toss with gochugaru, crumbled seaweed, and sesame seeds and oil.
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