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.