Ingredients
For the Prime Rib
- 1 prime rib roast (4–6 pounds)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fresh rosemary
- 1 teaspoon thyme
For the Mashed Potatoes
- 4 large potatoes, peeled and chopped
- 4 tablespoons butter
- 1/2 cup warm milk
- Salt and pepper to taste
For the Gravy / Au Jus
- Beef drippings from roast
- 2 cups beef broth
- 1 tablespoon flour or cornstarch
For the Creamed Spinach
- 3 cups spinach
- 1 tablespoon butter
- 2 tablespoons cream cheese
- 1/4 cup heavy cream
- Garlic pinch
- Salt and pepper
Step 1: Prepare the Prime Rib
Remove the roast from the refrigerator 1 hour before cooking.
Pat it dry with paper towels.
Rub with:
- olive oil,
- garlic,
- salt,
- pepper,
- garlic powder,
- onion powder,
- rosemary,
- and thyme.
Massage the seasoning all over the meat.
Step 2: Roast the Prime Rib
Preheat oven to 450°F (230°C).
Place the roast fat-side up in a roasting pan.
Cook for 20 minutes at high heat to create a crust.
Then lower heat to:
- 325°F (163°C)
Continue roasting until internal temperature reaches:
- 120–125°F for rare
- 130–135°F for medium-rare
- 140°F for medium
Use a meat thermometer for best results.
Step 3: Rest the Meat
Remove from oven and loosely cover with foil.
Let it rest for 20–30 minutes.
This keeps the juices inside the meat.
Step 4: Make the Mashed Potatoes
Boil potatoes in salted water until fork tender.
Drain well.
Mash with:
- butter,
- warm milk,
- salt,
- and pepper.
Mix until creamy and fluffy.
Step 5: Prepare the Creamed Spinach
Melt butter in a pan over medium heat.
Add garlic and spinach.
Cook until wilted.
Stir in:
- cream cheese,
- heavy cream,
- salt,
- and pepper.
Cook until creamy.
Step 6: Make the Gravy / Au Jus
Pour beef drippings into a saucepan.
Add beef broth.
Whisk in flour or cornstarch.
Simmer until slightly thickened and glossy.
Step 7: Slice and Serve
Slice the prime rib thick.
Serve with:
- mashed potatoes,
- gravy,
- creamed spinach,
- and extra au jus over the meat.
Extra Tips 👨🍳
- Letting the meat rest is the secret to juicy prime rib.
- Use fresh herbs for deeper flavor.
- Medium-rare gives the most tender texture.
- Save leftovers for incredible steak sandwiches.
Final Result 😍
A rich, buttery, melt-in-your-mouth prime rib dinner with creamy sides and savory gravy that tastes like a fancy steakhouse meal right at home.
