January 6, 2016

Garlic Roasted Prime Rib and Creamy Mashed Potatoes

So for Christmas this year I told you that I had two Christmases both not on Christmas. For my in-laws I made a great prime rib. Basically the most perfect dish to serve for your Christmas dinner.

Now it can be scary to do a roast like this. It is an expensive cut of meat so the thought of ruining it is reason to avoid it, but I have a great way to take that fear away. Think of this page as a chef holding your hand in the kitchen. Note, this is for a medium rare roast.

Exact directions are below in one easy place. I am not a fan of some food blogs that have instructions a million miles of page long. I don't like having to scroll for ages when my hands are in the thick of it. I want to know what to do and when to do it as concisely has possible. Enjoy!


1 (about) 4.5 pound boneless rib roast
2 tablespoons of minced garlic
2 teaspoons kosher salt
2 teaspoons of dried thyme
1 teaspoon of black pepper
2 tablespoons of olive oil


Prepare the roast the night before by mixing minced garlic, olive oil, kosher salt, black pepper, and thyme.

Place plastic wrap down in a cross. One piece vertically and one horizontally. Place your roast in the middle and slather the whole roast with garlic mixture. Wrap tightly in the plastic wrap and place in the fridge overnight (or as long as you can if you can't prep the day before.

One hour before roasting, take the roast out of the fridge and unwrap. This helps the roast get to room temperature. After one hour, place roast in roasting pan and roast!

Preheat the oven to 450. Roast the meat for 15-20 minutes and then reduce the temp to 325 and continue roasting for 1 hour and 45 minutes.

I would recommend using a meat thermometer to make sure that the internal temperature of the meat is 120-125. Your roast will go about 10 degrees above that sitting on the counter because it is still roasting inside with all that heat. So let it sit for about 15 minutes after. Then enjoy.


Oh and because I like you guys, here is a bonus recipe. I served this with my creamy mashed potatoes that are always a hit!


2 pounds of potatoes, peeled and chopped
1 cup of milk
2 tablespoons of butter


Bring a pot of water to boil. Add the potatoes and cook until tender but still firm. Then drain.

Melt together in a saucepan the milk and butter. Beat potatoes adding milk and butter mixture until smooth. Add some salt and pepper as needed. Adapted from here.

What "fancy" food do you like cooking?


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