Easy Herb-Garlic Prime Rib with Creamy Mashed Potatoes Recipe

There’s something undeniably comforting about a perfectly roasted prime rib paired with creamy, buttery mashed potatoes. This recipe brings that sense of warmth and indulgence straight to your table, making it ideal for a cozy family dinner, a weekend gathering, or any occasion when you want to impress without stress. Imagine the aroma of garlic and fresh herbs filling your kitchen, your loved ones gathering around the table, and the first cut of tender, juicy prime rib melting in your mouth.

This recipe was inspired by a timeless tradition of sharing hearty meals that bring people together. Growing up, weekend dinners often featured a beautifully roasted cut of beef accompanied by rich, velvety potatoes. That sense of comfort and celebration is exactly what this dish captures. It’s simple enough for a midweek treat yet elegant enough for special occasions, making it a go-to for anyone looking to elevate their home-cooked meals.

Ingredients

For the Prime Rib:

• 1 (4–5 lb) boneless prime rib roast

• 4 cloves garlic, minced

• 2 tablespoons fresh rosemary, finely chopped

• 2 tablespoons fresh thyme, finely chopped

• 2 tablespoons olive oil

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon onion powder

For the Creamy Mashed Potatoes:

• 2 lbs russet or Yukon gold potatoes, peeled and cubed

• 1/2 cup unsalted butter

• 1 cup whole milk, warmed

• 1/2 cup sour cream

• Salt and pepper, to taste

• 2 tablespoons chives, finely chopped (optional)

Directions

Prepare the Prime Rib

1. Bring the Roast to Room Temperature: Remove the prime rib from the refrigerator at least 30–60 minutes before cooking. Allowing the meat to sit at room temperature ensures that it cooks evenly, reducing the risk of overcooked edges and an undercooked center. This simple step helps you achieve that perfect, juicy interior that everyone loves.

2. Preheat the Oven: While the roast is resting, preheat your oven to 450°F (230°C). A high initial temperature is key to developing a flavorful, golden-brown crust on the outside of the prime rib, locking in juices and aroma.

3. Make the Herb-Garlic Paste: In a small bowl, combine the minced garlic, finely chopped rosemary, finely chopped thyme, olive oil, salt, black pepper, and onion powder. Mix thoroughly until it forms a fragrant, slightly thick paste. The combination of fresh herbs and garlic gives the roast a rich, savory flavor that permeates every bite.

4. Season the Prime Rib: Using your hands or a spatula, rub the herb-garlic mixture evenly over the entire surface of the prime rib. Press gently to ensure the paste adheres to the meat. Don’t rush this step—coating the roast thoroughly is essential to infuse it with flavor and create a beautiful crust during roasting.

Roast the Prime Rib

5. Position the Roast: Place the prime rib on a roasting rack inside a roasting pan, fat side up. The fat layer acts as a natural baster, keeping the meat moist and adding extra flavor as it melts during cooking.

6. Insert a Meat Thermometer: For best results, insert an oven-safe meat thermometer into the thickest part of the roast, avoiding contact with the bone if using a bone-in cut. This allows you to monitor the internal temperature accurately and ensures you remove the meat at the perfect doneness.

7. Initial High-Temperature Roast: Place the roast in the preheated oven and cook for 15 minutes. This high-temperature start develops a beautiful, caramelized crust that seals in juices. The aroma of garlic and herbs will begin filling your kitchen, creating an irresistible anticipation for the meal.

8. Reduce Temperature for Even Cooking: After 15 minutes, reduce the oven temperature to 325°F (165°C). Continue roasting the prime rib slowly until the thermometer reads 125°F (52°C) for medium-rare or 135°F (57°C) for medium. Depending on the size of your roast, this can take approximately 1.5–2 hours. This slow roast method ensures the inside remains tender and juicy while the outside maintains its savory crust.

9. Rest the Roast: Remove the roast from the oven and cover it loosely with aluminum foil. Let it rest undisturbed for 20–30 minutes before slicing. Resting is crucial; it allows the juices to redistribute throughout the meat, ensuring each slice is moist, flavorful, and tender. Slicing too early can result in a dry roast as the juices escape.

Prepare the Mashed Potatoes

10. Cook the Potatoes: While the prime rib roasts, place the peeled and cubed potatoes in a large pot. Cover them with cold water and add a generous pinch of salt. Starting with cold water ensures the potatoes cook evenly from the inside out. Bring the pot to a boil over medium-high heat, then reduce to a simmer until the potatoes are fork-tender, about 15–20 minutes. Overcooked potatoes can become waterlogged, while undercooked potatoes will be lumpy, so test frequently.

11. Drain and Mash: Drain the potatoes thoroughly and return them to the pot. Mash them with a potato masher, hand mixer, or ricer until smooth. This step allows you to achieve a creamy, fluffy texture that perfectly complements the rich prime rib.

12. Add Creaminess: Incorporate the butter, warmed milk, and sour cream into the mashed potatoes. Mix gently until fully combined and creamy. For extra richness, use room-temperature butter and milk, which blend more smoothly into the potatoes.

13. Season and Garnish: Taste the mashed potatoes and season with salt and pepper as needed. Garnish with finely chopped chives or fresh herbs if desired. These not only add a pop of color but also a subtle fresh flavor that enhances the dish.

Serve and Enjoy

14. Slice the Prime Rib: Once the roast has rested, slice it into thick, juicy pieces. The knife should glide easily through the meat if it has rested properly, revealing a tender, pink interior with a beautifully caramelized crust. Arrange the slices on a serving platter for an elegant presentation.

15. Plate the Meal: Serve the prime rib alongside generous scoops of creamy mashed potatoes. For extra indulgence, drizzle any pan juices or rendered fat over the meat. These natural juices elevate the flavor and tie the dish together beautifully.

16. Complete the Meal: Pair this hearty main with roasted vegetables, a fresh green salad, or simply steamed greens. The vibrant colors and textures of the vegetables balance the richness of the prime rib and potatoes, creating a well-rounded, satisfying meal.

17. Tips for Serving: Consider pre-warming your plates to keep the meal hot longer. If you’re hosting a gathering, carve the roast at the table for a dramatic and inviting presentation. Encourage guests to spoon the pan juices over their slices for the ultimate flavor experience.

18. Leftover Storage: Store any remaining prime rib wrapped tightly in foil in the refrigerator for 3–4 days. Mashed potatoes keep well in an airtight container for 2–3 days. Reheat gently to maintain creaminess and flavor.

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 20 minutes

• Cook Time: 1 hour 45 minutes

• Total Time: 2 hours 5 minutes

• Yield: Serves 6–8

Notes

• Choosing the Roast: A boneless prime rib is easier to carve, but a bone-in roast provides extra flavor. Both options work beautifully.

• Resting the Meat: Don’t skip the resting step; it’s essential for juicy, tender slices.

• Herb Variations: Feel free to swap rosemary or thyme for parsley or oregano, depending on your preference.

• Mashed Potato Tips: For ultra-creamy potatoes, use a ricer instead of a masher and fold in butter and milk gradually.

• Make-Ahead Option: You can prep the herb-garlic rub and mashed potatoes a day ahead. Refrigerate separately and bring to room temperature before cooking.

Frequently Asked Questions

Can I cook the prime rib without the bone?
Yes, a boneless roast works just as well and is easier to carve. The bone adds flavor, but skipping it won’t compromise tenderness or juiciness.

How do I know when the prime rib is done?
Use a meat thermometer: 125°F (52°C) for medium-rare, 135°F (57°C) for medium. Remember that the roast will continue cooking slightly while resting.

Can I make the mashed potatoes ahead of time?
Absolutely! Prepare the mashed potatoes up to a day in advance. Store them in an airtight container and reheat gently on the stovetop, adding a splash of milk if needed.

What sides pair well with prime rib and mashed potatoes?
Classic options include roasted vegetables, sautéed green beans, glazed carrots, or a crisp green salad. For extra indulgence, serve with a creamy horseradish sauce.

This Easy Herb-Garlic Prime Rib with Creamy Mashed Potatoes recipe is more than a meal—it’s a celebration of flavors and comfort. With its aromatic herb-garlic crust and smooth, buttery potatoes, it’s guaranteed to become a favorite for family dinners, weekend feasts, or special occasions. The recipe’s simplicity, combined with its elegant presentation, makes it accessible for both beginner and experienced home cooks.

Whether you’re hosting a dinner party or simply treating yourself, this dish promises a memorable experience with minimal fuss. The combination of juicy, tender beef and rich, creamy mashed potatoes is timeless—one bite, and you’ll understand why prime rib has been a centerpiece of celebratory meals for generations.

Transform your next dinner into a cozy, luxurious experience with this easy-to-follow recipe. The delightful aroma, rich flavors, and hearty textures create a meal that invites conversation, laughter, and the comfort of shared moments. Don’t just cook—craft a dining experience that brings warmth and joy to everyone at your table.

Easy Herb-Garlic Prime Rib with Creamy Mashed Potatoes Recipe

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• Author: Michelle Davis
• Total Time: 2 hours 5 minutes
• Yield: Serves 6–8 1x

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Description

There’s something irresistibly comforting about a perfectly roasted prime rib paired with creamy, buttery mashed potatoes. This dish is ideal for a cozy family dinner, a weekend gathering, or any special occasion where you want to impress without stress. The aroma of garlic and fresh herbs filling your kitchen while the beef roasts to tender perfection evokes a sense of warmth and tradition. Inspired by classic family meals, this recipe captures the joy of sharing a hearty, flavorful dish with loved ones. It’s elegant yet approachable, making it a go-to recipe for home cooks of all levels.

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Ingredients

Scale 1x2x3x

For the Prime Rib:

• 1 (4–5 lb) boneless prime rib roast

• 4 cloves garlic, minced

• 2 tablespoons fresh rosemary, finely chopped

• 2 tablespoons fresh thyme, finely chopped

• 2 tablespoons olive oil

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon onion powder

For the Creamy Mashed Potatoes:

• 2 lbs russet or Yukon gold potatoes, peeled and cubed

• 1/2 cup unsalted butter

• 1 cup whole milk, warmed

• 1/2 cup sour cream

• Salt and pepper, to taste

• 2 tablespoons chives, finely chopped (optional)

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Instructions

• Remove the prime rib from the refrigerator and let it sit at room temperature for 30–60 minutes to ensure even cooking.

• Preheat the oven to 450°F (230°C) to create a high-heat environment for a flavorful crust.

• In a small bowl, combine minced garlic, rosemary, thyme, olive oil, salt, black pepper, and onion powder to form an herb-garlic paste.

• Rub the paste evenly over the prime rib, pressing gently to adhere.

• Place the roast, fat side up, on a rack in a roasting pan.

• Insert a meat thermometer into the thickest part of the roast, avoiding bones if using a bone-in cut.

• Roast in the preheated oven for 15 minutes to develop a golden crust.

• Reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium, about 1.5–2 hours.

• Remove the roast from the oven and cover loosely with foil. Let it rest for 20–30 minutes before slicing to allow juices to redistribute.

• While the roast cooks, place cubed potatoes in a large pot, cover with cold water, and add a pinch of salt.

• Bring the potatoes to a boil over medium-high heat, then simmer until fork-tender, about 15–20 minutes.

• Drain the potatoes and return them to the pot. Mash until smooth using a potato masher or hand mixer.

• Add butter, warmed milk, and sour cream to the potatoes and mix until creamy.

• Season mashed potatoes with salt and pepper to taste and garnish with chives if desired.

• Slice the rested prime rib into thick, juicy pieces and arrange on a serving platter.

• Serve alongside creamy mashed potatoes, drizzling pan juices over the meat for added flavor.

• Pair with roasted vegetables, a fresh salad, or steamed greens to complete the meal.

Notes

• A boneless roast is easier to carve, but bone-in adds extra flavor.

• Do not skip resting the roast; it ensures tender, juicy slices.

• Herbs can be substituted or combined with parsley or oregano for variation.

• Mashed potatoes can be made ahead; reheat gently with a splash of milk.

• Store leftovers in airtight containers: prime rib 3–4 days, mashed potatoes 2–3 days.

• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes

Michelle Davis