The trick to cooking both the prime rib and the melt-in-your-mouth potatoes in this recipe is to hit them with high heat at first, and then let them ride low and slow in the oven. The flavors of herbs and aromatics infuse, the meat tenderizes, and you have time to kick back with friends or family before dinner.
Prep Time: 20 minutes
Cook Time: 60-90 minutes
- 1 (5-6 pounds) prime rib roast (bone-in for extra flavor)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 4 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- Instant-read thermometer
- 6 large yukon gold potatoes, peeled
- 4 tablespoons ghee (clarified butter)
- 1 1⁄2 cups chicken stock
- 4 garlic cloves, crushed
- Fresh thyme sprigs
- Salt and freshly ground black pepper
- 1⁄2 cup sour cream
- 2 tablespoons prepared horseradish, or to taste
- 1 teaspoon Dijon mustard
- 1 tablespoon chives, finely chopped
- Salt and pepper to taste
- Cook the prime rib: Bring the prime rib to room temperature for about 2 hours before cooking. Preheat the oven to 450°F (230°C). Combine the minced garlic, chopped rosemary and thyme, olive oil, salt, and pepper to create a rub. Evenly coat the prime rib with the herb rub. Place the prime rib in a roasting pan, bone-side down, and roast for 20 minutes. Reduce the oven temperature to 325°F (160°C) and continue to roast until it reaches the desired doneness, 50-80 minutes. Remove from the oven, cover with foil, and let it rest.
- Make the fondant potatoes: Cut the potatoes into large, barrel-shaped pieces. In an oven-safe pan, heat the ghee over medium-high until hot. Add the potatoes and sear until they are golden brown on both sides, seasoning with salt and pepper as they cook. Once browned, add the chicken stock, crushed garlic cloves, and a few sprigs of thyme to the pan. Bring the stock to a simmer, then transfer the pan into the oven at 325°F (160°C) alongside the prime rib. Cook the potatoes until they are soft and the stock has reduced, approximately 30-40 minutes, basting occasionally with the ghee and juices.
- Mix the horseradish cream: Mix the sour cream, horseradish, Dijon mustard, and chives in a bowl. 2. Season with salt and pepper to taste. Chill in the refrigerator until ready to serve.
- Serve! Slice the rested prime rib and serve with fondant potatoes on the plate alongside the prime rib. Serve with a dollop of the horseradish cream. Garnish with additional chives or fresh herbs if desired