Prime Rib, Roasted Fingerling Potatoes served with Broccoli, Parmesan and Toasted Pine Nuts

Ah, prime rib.  For many families, it is a tradition to serve roasted prime rib during the Holiday Season.  For this Christmas meal, I paired it with roasted fingerling potatoes and steamed broccoli topped with white truffle oil, Parmesan cheese and toasted pine nuts.  It does make for a beautiful presentation, doesn't it?

The Prime Rib cut is marbled with fat which makes it rich, juicy and tender. Don't be intimated.  It's very easy to cook.  It's very important to begin cooking in a oven set to a very high temperature to allow the outside of the cut to brown. Then, you will lower the temperature to cook it slower so that the center of the meat doesn't overcook. By using that method, the ends are well done for those who prefer their meat that way and the center will be a gorgeous rare for those who like that better.

I usually allow two ribs per person and this will allow for some leftovers because some will be able to handle two and others may not can finish one!  

It's very important to have an accurate meat thermometer.  

Rib Roast

Kosher Salt

Freshly Ground Black Pepper

Remove the beef from the refrigerator at least 3 hours before you begin to cook. Sprinkle it with salt and let it sit to come to as close to room temperature as possible before putting it into the oven.

Preheat your oven to 500°F (or the highest temperature your oven reaches less than 500°F).   Pat the roast with paper towels to dry any moisture which the salt has brought to the surface.

Place the roast fat side up in a roasting pan. 

After browning the roast in a 500°F temperature in the oven for 15 minutes, reduce the oven temperature to 325°F. 

Allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. 

There are several factors that will effect the actual cooking time:

• The size of the roast;
• How close your roast is when it goes into the oven;
• How close to accurate your oven temperature is. 

This is an expensive cut of meat.  This is why it is so important to use a meat thermometer.

Roast the prime rib until thermometer registers 115°-120°F for rare or 125°-130°F for medium. Remember that the internal temperature of the roast will continue to rise after being removed from the oven.

Begin to check the temperature of the roast using a meat thermometer 30 - 40 minutes before you expect the roast to be finished.  You can always cook it longer, but once it's overcooked....uh-oh.

Once the roast has reached your desired temperature, remove it from the oven and place it on a carving board. Cover it with foil and let it rest for at least 30 minutes before carving. 

Strain the fat from the juices in the bottom of the roasting pan and serve alongside if you wish.

You can also mix prepared horseradish into sour cream as well.


For the potatoes, while the prime rib is resting, increase the oven's temperature to 400°F.  Wash and dry potatoes and place on a rimmed baking sheet.  Drizzle with olive oil.  Let roast 18 - 20 minutes until tender.  Sprinkle with kosher salt.

For the broccoli, place florets in a steamer basket in a saucepan with water.  Bring water to a boil and let broccoli steam for 7 - 10 minutes or until desired tenderness.  Remove from steamer basket, drizzle with white truffle oil (or olive oil), sprinkle with kosher salt and freshly ground black pepper.  Top with grated Parmesan and toasted pine nuts.