⏱️ Timing & Servings

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes (depending on size)
• Rest Time: 20 minutes
• Total Time: ~2 hours
• Servings: 4–6

🛒 Ingredients

For the Prime Rib:

• **1 large cut of prime rib roast** (about 3–5 lbs)
• 1–2 tablespoons unsalted butter, softened
• 1 teaspoon minced garlic
• 2 teaspoons fresh rosemary, finely chopped
• 1 teaspoon fresh thyme leaves
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon freshly cracked black pepper

For the Mashed Potatoes:

• 2 cups potatoes, peeled and cut into chunks (Yukon gold or russet work best)
• 2 tablespoons butter
• ¼ cup heavy cream or warm milk (more if needed)
• Salt and pepper, to taste

For the Asparagus:

• 6–8 asparagus spears
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Au Jus Sauce:

• ½ cup beef broth or pan drippings
• 1 teaspoon Worcestershire sauce
• Pinch of garlic powder
• Optional: splash of red wine for depth

📝 Instructions

1. Step 1: Prepare the Prime RibLet the prime rib rest at **room temperature for about 1 hour** before cooking. Preheat your oven to **450°F (230°C)**.

   In a small bowl, mix together the butter, minced garlic, rosemary, and thyme to create a fragrant garlic-herb butter rub.

   Pat the roast dry with paper towels, drizzle with olive oil, season generously with salt and pepper, and rub the garlic-herb butter mixture all over the roast.

   Pro Tip: A dry surface helps create that signature crust when searing, so don’t skip patting the meat dry!

2. Step 2: Sear the MeatHeat a large cast-iron skillet or oven-safe pan over **high heat** until very hot. Add a small drizzle of olive oil, then sear the prime rib on **all sides for 2–3 minutes per side**, until a rich brown crust forms. This locks in the juices and adds incredible flavor.
3. Step 3: Roast the Prime RibTransfer the skillet (or the meat in a roasting pan) into the preheated oven.

   Roast at 450°F (230°C) for 10 minutes, then **reduce the heat to 325°F (165°C)** and continue roasting for:

   • 15 minutes per pound for **medium-rare** (internal temp ~130°F / 54°C)
   • 20 minutes per pound for **medium** (internal temp ~140°F / 60°C)

   Use a meat thermometer to ensure perfection. Once cooked, remove from the oven and let the roast **rest for at least 15–20 minutes** before slicing. (This allows the juices to redistribute.)

4. Step 4: Make the Au Jus SauceWhile the prime rib rests, make the sauce. In the same pan you used for roasting, pour in the beef broth and Worcestershire sauce. Stir to loosen up any browned bits from the pan (these are packed with flavor).

   Add a pinch of garlic powder and simmer for 3–5 minutes, until slightly reduced and flavorful.

   Optional: For extra richness, stir in a splash of red wine or a teaspoon of butter at the end.

5. Step 5: Make the Mashed PotatoesWhile your roast cooks, boil the peeled and chopped potatoes in salted water until fork-tender (about 15–20 minutes). Drain well and mash with butter, heavy cream (or milk), and a pinch of salt and pepper. Whip until creamy and smooth.

   Pro Tip: Warm your cream or milk before adding it—it blends better and keeps the potatoes fluffy instead of gluey.

6. Step 6: Roast the AsparagusToss the asparagus spears with olive oil, salt, and pepper, then spread them on a baking sheet. Roast in the oven at **400°F (200°C)** for about **10–12 minutes**, until tender-crisp and lightly golden.
7. Step 7: Plate and ServeSlice the prime rib against the grain into thick, juicy slices. Serve alongside creamy mashed potatoes and roasted asparagus. Drizzle the warm au jus sauce over the beef (and maybe even a little on the potatoes!). Finish with a sprinkle of fresh herbs.

✅ Tips for Success & Storage

Tips for Success:

• **Always use a meat thermometer**—guessing doneness is risky with prime rib!
• **Let the meat rest** before slicing—this keeps it juicy.
• **Don’t skip searing**—that crust makes all the difference.
• Save leftover drippings—they make the best gravy or au jus.

Storage & Reheating:

• Store leftover beef in an airtight container in the fridge for up to 3 days.
• Reheat beef gently in a **low oven (around 275°F / 135°C)** to avoid drying out.