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.

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

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