Prime Rib Roast with Crispy Roasted Potatoes and Asparagus

Ingredients:

For the Prime Rib:

• 1 (4–5 lb) prime rib roast
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp rosemary (fresh or dried)
• 1 tsp thyme

For the Potatoes:

• 4–5 medium potatoes, peeled and cut into chunks
• 3 tbsp olive oil or melted butter
• Salt and pepper to taste
• 1 tsp garlic powder
• 1 tbsp chopped parsley (optional)

For the Asparagus:

• 1 bunch fresh asparagus
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 clove garlic, minced (optional)

---

Instructions:

1. Prepare the Prime Rib:
   • Preheat the oven to 475°F (245°C).
   • Rub the roast with olive oil, minced garlic, salt, pepper, rosemary, and thyme.
   • Place it on a roasting rack in a pan, fat side up.
   • Roast for 20 minutes to sear, then reduce the oven to 325°F (165°C) and cook for 1½–2 hours, or until the internal temperature reaches your desired doneness (medium-rare: 130°F / 54°C).
   • Remove from oven, cover loosely with foil, and let rest for 20 minutes before slicing.
2. Make the Crispy Potatoes:
   • Boil potatoes in salted water for 10 minutes, then drain and shake them in the pot to rough up the edges.
   • Toss with olive oil or butter, garlic powder, salt, and pepper.
   • Spread on a baking sheet and roast at 425°F (220°C) for 25–30 minutes, turning once, until golden and crispy.
   • Sprinkle with parsley before serving.
3. Cook the Asparagus:
   • Toss asparagus with olive oil, salt, pepper, and garlic.
   • Roast in the oven (425°F / 220°C) for 10–12 minutes until tender and slightly charred.
4. Serve:
   • Slice the prime rib and serve with crispy potatoes and roasted asparagus on the side.

See More