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Prime Rib
Butter
Steak
prime rib
Gravy
Ribs
potatoes
olive oil
rib
Prime rib
(Serves 6–8)
For the Prime Rib
4–6 lb prime rib roast (bone-in or boneless)
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons coarse salt
Discover more
Prime rib
rib
Ribs
Rib
Potato
Garlic
Butter
Standing rib roast
garlic
olive oil
1 tablespoon black pepper
3 tablespoons olive oil
For the Crispy Potatoes
2 lbs baby potatoes, halved
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon smoked paprika (optional)
For the Asparagus
1 bunch fresh asparagus, trimmed
1 tablespoon olive oil
Salt and pepper
1 teaspoon lemon zest or a squeeze of lemon juice
How to Make It
1. Prepare the Prime Rib
Remove the roast from the refrigerator 1 hour before cooking to bring it to room temperature—this ensures even cooking.
Mix olive oil with garlic, rosemary, thyme, salt, and pepper. Rub the mixture generously over the entire roast.
2. Start the Roast
Preheat the oven to 450°F (230°C).
Place the prime rib on a rack in a roasting pan and cook for 15 minutes to create a beautiful crust.
Reduce heat to 325°F (163°C) and continue roasting for 1½–2 hours or until internal temperature reaches your desired doneness (about 135°F/57°C for medium-rare).
3. Roast the Potatoes
While the roast cooks, toss halved potatoes with olive oil, salt, pepper, and paprika.
Spread them on a baking sheet and place them in the oven for 45–55 minutes, shaking occasionally for even crispness.
4. Roast the Asparagus
During the final 10–15 minutes of cooking, toss asparagus with olive oil, salt, and pepper.
Roast until tender but still crisp. Finish with lemon zest or a squeeze of lemon juice.
5. Rest and Serve
Remove the prime rib from the oven and let it rest for 15–20 minutes—this allows the juices to redistribute, giving you perfectly tender slices.
Serve with the crispy potatoes and roasted asparagus for a complete, elegant meal.
Serving Suggestions
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