Your holiday meal plans are complete! This Prime Rib is roasted to perfection and served along with creamy potatoes and crisp asparagus. A few dashes of Member’s Mark™ Himalayan Pink Salt and Pepper Grinders are all you need to accentuate the flavors of this classic meal.
We know how serving a holiday meal to your friends and family can be a bit of a high-stress event. We are here to help ensure that this will be a meal everyone will be talking about for years (in a good way, of course)!
Salt and pepper…and that’s it?
After perusing this recipe, you might notice that very few seasonings are involved. In fact, Member’s Mark™ Himalayan Pink Salt Grinder and Member’s Mark™ Black Pepper Grinder are all you really need (the granulated garlic and onion powder are completely optional). Why so slim on the spice? The salt and pepper are featured in this recipe to enhance the flavors of the prime rib, asparagus, and potatoes – not to overpower them.
Using just salt and pepper to season prime rib is a classic approach that highlights the natural flavor of the meat without overpowering it. Here’s why this minimalist seasoning is favored:
- Enhances Natural Flavor: Prime rib is a premium cut of beef known for its rich, beefy flavor. Salt and pepper accentuate the meat’s natural taste rather than masking it.
- Allows for Crust Development: The simplicity of salt and pepper helps create a beautiful crust when the prime rib is seared or roasted, adding texture and intensifying the flavors.
- Customizable for Diners: Keeping the seasoning simple gives diners more flexibility to add sauces or condiments to their liking without clashing with additional pre-applied spices.
- Traditional Approach: Many classic recipes rely on the principle that less is more, especially when working with high-quality ingredients. It’s a timeless method that has proven successful over generations.
How do I make my prime rib roast the BEST EVER?
Cooking a prime rib roast properly ensures it stays juicy, tender, and flavorful. Here’s a step-by-step guide for achieving the perfect prime rib:
Ingredients
- Prime rib roast (bone-in or boneless, about 5–7 pounds for 6–8 servings)
- Salt (kosher salt works best)
- Freshly ground black pepper
- Optional: Garlic, rosemary, thyme, olive oil, or butter
Preparation
- Choose the Right Roast:
- A bone-in roast helps retain moisture and adds flavor.
- Plan for about 1 pound per person (with bone) or ¾ pound per person (boneless).
- Bring to Room Temperature:
- Remove the roast from the refrigerator 2–4 hours before cooking. This ensures even cooking.
- Season Generously:
- Rub the roast with kosher salt and freshly ground black pepper at least 1–2 hours before cooking. For extra flavor, mix minced garlic, chopped rosemary, and thyme with olive oil or softened butter, and rub this mixture over the roast.
Cooking
- Preheat the Oven:
- Preheat your oven to 500°F (232°C) for a crispy crust.
- Roast at High Heat First:
- Place the roast on a roasting rack in a shallow pan, fat side up. Roast at 500°F for 15–20 minutes to develop a crust.
- Lower the Oven Temperature:
- Reduce the heat to 300°F (163°C) and continue roasting.
- Check for Doneness:
- Use a meat thermometer inserted into the thickest part of the roast (not touching the bone). Aim for the following temperatures:
- Rare: 120°F (49°C)
- Medium-Rare: 130°F (54°C)
- Medium: 140°F (60°C)
- The temperature will rise about 5–10°F as the roast rests.
Approximate cooking time is 15 minutes per pound at 325°F, but always rely on a thermometer for accuracy.
- Use a meat thermometer inserted into the thickest part of the roast (not touching the bone). Aim for the following temperatures:
Resting
- Rest the Roast:
- Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for 20–30 minutes. This allows the juices to redistribute, making the meat juicy and tender.
Carving
- Slice Against the Grain:
- If bone-in, remove the bones first by cutting along their contour. Then slice the meat into ½-inch to 1-inch thick portions against the grain.
Serving Suggestions
- Serve with au jus (pan drippings with beef broth), horseradish sauce, or creamy gravy.
- Pair with classic sides like mashed potatoes, roasted vegetables, or Yorkshire pudding.
Holiday Prime Rib with Potatoes and Asparagus
Your holiday meal plans are complete! This Prime Rib is roasted to perfection and served along with creamy potatoes and crisp asparagus. A few dashes of Member's Mark™ Himalayan Pink Salt and Pepper Grinders are all you need to accentuate the flavors of this classic meal.
Ingredients
For the Prime Rib Roast
- 5 lb Prime rib roast
- 2 tbsp Member's Mark™ 100% Pure Olive Oil
- 2 tbsp Member's Mark™ Himalayan Pink Salt Grinder
- 2 tbsp Member's Mark™ Black Pepper Grinder
- 2 tsp Member's Mark™ Granulated Garlic (optional)
For the Potatoes and Asparagus
- 1½ lbs Baby potatoes
- ½ lb Asparagus
- 1 tsp Member's Mark™ Onion Powder (optional)
- Member's Mark™ Himalayan Pink Salt Grinder, as desired
- Member's Mark™ Black Pepper Grinder, as desired
- 2 tbsp Member's Mark™ 100% Pure Olive Oil
Instructions
For the Prime Rib Roast
- Rest prime rib at room temperature for 2 hours before cooking.
- Preheat oven to 500℉.
- Rub Member's Mark™ 100% Pure Olive Oil over the roast, covering all sides (you may need more or less than 2 tbsp).
- In a small bowl, combine Member's Mark™ Himalayan Pink Salt Grinder, Member's Mark™ Black Pepper Grinder, and Member's Mark™ Granulated Garlic (optional).
- Press the seasoning mixture evenly onto all sides of the roast.
- Place roast in a roasting pan on a wire rack and cook for 15-20 minutes.
- After 15- 20 minutes, lower the oven temperature to 300℉. Cook for another hour to 1-½ hours, or until internal temperature reaches 130 - 135° for medium rare, or to desired doneness. (See note below). The time will depend on size and thickness of the ribeye.
- Transfer roast to cutting board, loosely tent with foil, and let rest 15 -20 minutes. Slice roast across the grain, and serve.
For the Potatoes and Asparagus
- Preheat the oven to 400℉ and line a rimmed baking sheet with parchment paper.
- Scrub and rinse the potatoes clean. Pat with a kitchen paper towel or air dry, then transfer to a large bowl.
- Cut the woody ends off the asparagus and add to the bowl of potatoes.
- Season the vegetables with the Member's Mark™ Onion Powder (if using), Member's Mark™ Himalayan Pink Salt Grinder, and Member's Mark™ Black Pepper Grinder. Drizzle with Member's Mark™ 100% Pure Olive Oil and toss to combine.
- Transfer just the potatoes to the prepared baking sheet and spread on a single layer. Roast in the oven for 10 to 15 minutes.
- Remove the baking sheet from the oven and flip the potatoes (optional), then add the asparagus to the sheet. Continue roasting for another 10 minutes or until both vegetables are fork-tender.
- Once done, remove from oven, transfer to a serving dish, and sprinkle with additional Member's Mark™ Himalayan Pink Salt Grinder and Member's Mark™ Black Pepper Grinder.
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