Prime Rib Recipe

Take the prime rib roast out of the refrigerator and pat dry. Let it come to room temperature for about 60-120 minutes before cooking.

In a small bowl, combine kosher salt, black pepper, minced garlic, chopped rosemary, chopped thyme, and olive oil to form a rub.

Pat the roast dry again if needed and rub it all over with the herb-and-garlic rub. Place on a rack in a roasting pan.

Preheat the oven to 450°F (230°C). Place the roast in the hot oven and roast for 15-20 minutes to sear the exterior.

Reduce oven temperature to 325°F (165°C). Continue roasting until the internal temperature reaches about 125°F (52°C) for medium-rare (roughly 13-18 minutes per pound after searing). Use a meat thermometer for accuracy.

Transfer roast to a cutting board, tent loosely with foil, and rest 20-30 minutes before carving to reabsorb juices.

Carve into slices and serve with the prepared sides.

Place potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat and cook until potatoes are fork-tender, about 15-20 minutes.

Drain potatoes well. Return to pot and heat briefly to dry excess moisture.

Mash with butter until smooth. Gradually add warm milk or cream to reach desired creaminess.

Season with salt and white pepper to taste. Adjust texture with additional milk if needed.

Bring a large pot of salted water to a boil. Add green beans and blanch for 2-3 minutes until bright green and crisp-tender.

Drain and optionally shock in ice water to stop cooking.

Sauté with garlic

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté 20-30 seconds until fragrant.

Add green beans to the skillet and toss to coat. Sauté 2-4 minutes until heated through and lightly caramelized. Season with salt and pepper to taste.

Preheat oven to 400°F (200°C). Line a sheet pan with parchment.

Toss baby carrots with olive oil, honey, salt, and pepper until evenly coated.

Spread in a single layer on the sheet pan. Roast for 20-25 minutes, turning halfway, until tender and caramelized.