Prime Rib

Prime Rib. Delicious and succulent prime rib with a perfect mixture of garlic and herbs, accompanied by mashed potatoes, tender asparagus, au jus, and horseradish sauce, for an excellent dining experience at home.

Ingredients

• 1 whole prime rib roast (around 2–3 lbs)
• Salt and ground black pepper
• 2 tablespoons olive oil or softened butter
• 3 cloves of garlic (minced)
• 1 teaspoon rosemary (chopped)
• 1 teaspoon thyme
• 2 cups beef stock (au jus)
• 1 tablespoon Worcestershire sauce
• 4 large potatoes (peeled and diced)
• 4 tablespoons of butter
• 1/2 cup of milk or cream
• Salt and black pepper
• 1 bunch of asparagus (deseeded)
• 1 tablespoon olive oil
• Salt and black pepper

Horseradish sauce (optional)

• 1/2 cup sour cream
• 2 tablespoons prepared horseradish
• 1 tablespoon lemon juice
• Salt (to taste)

Prime Rib Preparation

1. Warm up the meat: Take your 2.2 pounds prime rib roast out of the fridge and let it sit on the counter for about an hour. This helps it cook nicely all the way through.
2. Add the yummy rub: Mix together the 2 tablespoons olive oil or soft butter, 3 pieces garlic cloves, chopped up small, 1 tablespoons fresh rosemary, 1 tablespoons fresh thyme, 1 teaspoons salt, and 1 teaspoons black pepper. Rub this all over the outside of the meat so every part gets covered.
3. Start cooking hot: Put the meat in an oven heated to 230°C (450°F). Let it cook for 15 minutes
   15:00
   . This makes the outside turn brown and yummy.
4. Slow roast till done: Turn the oven down to 160°C (325°F). Keep cooking for about 50 to 55 minutes
   55:00
   if you want it medium rare (a little pink inside). Use a meat thermometer — 57°C (135°F) means it’s medium rare!
5. Rest the meat: Take the meat out of the oven and let it just sit there for 15 minutes
   15:00
   before you cut it. This keeps all the good juices inside.
6. Make the dipping sauce (au jus): Pour the 1 cups beef stock and 1 tablespoons Worcestershire sauce into a small pot. Add any drippings left in the roasting pan. Heat it all up until it bubbles, then turn it low to keep warm.
7. Boil the potatoes: Put your 17.9 ounces potatoes, peeled and cut into chunks in a pot with salted water. Boil them until they are really soft and easy to poke with a fork (about 18 minutes
   18:00
   ).
8. Mash the potatoes: Drain the water out. Mash the potatoes with 2 tablespoons butter (for mash), 0.3 cups milk, and a little more 1 teaspoons salt and 1 teaspoons black pepper until they are smooth and creamy.
9. Cook the asparagus: Toss the 10.7 ounces asparagus stalks with 1 tablespoons olive oil (for asparagus), a pinch of 1 teaspoons salt, and 1 teaspoons black pepper. Cook them in a pan or in the oven at 200°C (400°F) for about 10 minutes
   10:00
   until they are a little soft.
10. Mix the horseradish sauce: Stir together the 0.3 cups sour cream (for horseradish sauce) and 2 tablespoons prepared horseradish in a small bowl. Taste it — add more horseradish if you want it spicier!
11. Put it all together and serve: Cut the prime rib into nice slices. Put them on a plate with the creamy mashed potatoes and asparagus on the side. Pour a little au jus sauce over the meat or serve it in a small bowl for dipping. Enjoy!

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