Description
These hearty bowls combine tender, juicy prime rib with creamy garlic mashed potatoes and rich, savory gravy. Perfect for cozy family dinners, festive gatherings, or any special occasion, this dish brings comfort and elegance to your table. Each bite offers a luxurious mix of flavors and textures that’s sure to impress.
Ingredients
For the Prime Rib:
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2–3 lb prime rib roast
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3 cloves garlic, minced
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2 tsp kosher salt
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1 tsp black pepper
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1 tsp paprika
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1 tsp dried thyme
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2 tbsp olive oil
For the Garlic Mashed Potatoes:
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4 large russet potatoes, peeled and cubed
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4 cloves garlic, peeled
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½ cup unsalted butter
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½ cup whole milk
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½ tsp salt
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¼ tsp black pepper
For the Gravy:
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2 tbsp unsalted butter
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2 tbsp all-purpose flour
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2 cups beef broth
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Salt and black pepper to taste
Optional Toppings:
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Chopped fresh parsley
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Sautéed mushrooms
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Caramelized onions
Instructions
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Preheat oven to 450°F (230°C).
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Mix minced garlic, salt, pepper, paprika, thyme, and olive oil to form a paste.
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Rub the seasoning all over the prime rib.
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Place roast on a rack in a roasting pan; roast 15 minutes at 450°F.
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Reduce oven to 325°F (165°C) and roast 1–1.5 hours until internal temperature reaches 130°F (54°C) for medium-rare.
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Remove roast, tent with foil, rest 15–20 minutes, then slice.
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Boil potatoes and garlic in salted water until tender, 15–20 minutes.
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Drain, return to pot, add butter, and mash. Gradually add milk until creamy; season with salt and pepper.
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Melt butter in a saucepan, whisk in flour, cook 1–2 minutes. Gradually whisk in beef broth, simmer 5 minutes until thickened; season with salt and pepper.
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Assemble bowls: spoon mashed potatoes, layer sliced prime rib, drizzle with gravy, and add optional toppings. Serve warm.
Notes
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Use a well-marbled prime rib for maximum tenderness.
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Rest the roast to retain juices and enhance flavor.
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Make mashed potatoes ahead to save time; reheat gently with a little milk.
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Customize bowls with roasted vegetables or herbs for extra flavor.
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Leftover prime rib works perfectly; reheat gently before serving.