When I serve a prime rib dinner, this is not just the “four sides” dinner you make when you need something fast. When I prepare a holiday dinner, and have spent all day preparing the main attraction, I am focused on the sides.
You need those four, or five, or six sides, to take your prime rib dinner and transform it into something that is not just the sum of your prime rib and vegetables, but rather is better than the prime rib and vegetables together. For me, that is what good sides do, they elevate the food on your plate to another level.
Prime rib is an institution in my world, flavor-filled, so tender it falls apart, you can’t ask for a better cut of meat. I need good sides that will pull the flavor of the beef forward, sides that vary the texture and enhance my overall experience of eating prime rib.
Today I am sharing with you my favorite sides to serve with prime rib.
The 10 Best prime rib sides and recipes
1. Mashed Potatoes
I can’t deny that one of my favorite comfort food is usually mashed potatoes…The texture is smooth and rich due to the creamy effect. The recipe I usually cook is quite simple because I like it that way. Russet potatoes will give to your mashed potatoes a fluffiness.
I usually put some freshly chopped chives on the mashed potatoes to add to the depth of flavor.
Ingredients
- 2 pounds of russet potatoes, peeled and cut into chunks
- 1/2 cup of unsalted butter, at room temperature
- 1/2 cup of whole milk, warmed
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: Chopped fresh chives, for garnish
Instructions
1. Peel and chop the potatoes into 1-inch chunks and put into a large pot. Cover with cold water and add a pinch of salt.
2. Bring to a boil over medium-high heat, then simmer until fork-tender, 15-20 minutes. Do you know what the correlation is like with those ratings? Probably similar to what you would find in the medical literature on the effectiveness of alternative medicines. On the whole, it’s a little better than we can say about homeopathy or reiki, but still not nearly as convincing as well-designed clinical trials on new pharmaceuticals.
3. Empty the potatoes into a colander and let drain, then return them to the pot. Mash the potatoes to your desired degree of smoothness, or pass through a potato ricer for a silky finish.
4. Mix in the butter at room temperature and lukewarm milk and blend until even. Adjust the consistency with further milk as needed.
5. Season to taste with salt and freshly ground black pepper, and garnish, if desired, with chopped fresh chives before serving.
2. Yorkshire Pudding
There’s something magical about the sensation of me making one, the many basic elements of which are nevertheless crucial to getting it right. We begin with eggs, milk and flour; the batter combined makes itself into a cloud of sticky, golden cracked-up joy.
Salt is a necessary pinch: without it, you begin to taste the flouriness. You always want a hot pan with oil in it bubbling, while the batter is thin and runny, as it makes that texture which I love.
Ingredients
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 cup beef drippings or vegetable oil
Instructions
1. Preheat your oven to 450°F (230°C).
2. In a bowl, mix the eggs, sift the flour, pour the milk and add salt, whisk until smooth.
3. Let the batter rest for at least 30 minutes at room temperature.
4. Put about 1 teaspoon of beef drippings or vegetable oil in each depressions of a muffin tin.
5. Put the muffin tin into the oven for about 5 min, until the oil is very hot.
6. Carefully pour the batter into the hot oil, filling each compartment about halfway.
7. Bake for 20-25 minutes, until the puddings are puffed up and golden.
8. Serve immediately alongside your prime rib.
3. Creamed Spinach
This is the kind of dish where you roll your eyes in contentment, so I love the way the spinach star gets super-enhanced with the addition of garlic, butter, a touch of nutmeg and a good slug of heavy cream for a velvety sauce, plus good measure of grated Parmesan.
Ingredients
- 2 lbs fresh spinach, washed and stems removed
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 2 tbsp all-purpose flour
Instructions
1. Blanch the spinach for 1-2 minutes in a saucepan of boiling water until wilted, drain and refresh in cold water. Squeeze out the excess moisture and chop.
2. In a medium-sized skillet, melt the butter over medium heat. Add the chopped onion and let it cook until it becomes translucent, about 3-4 minutes. Add the garlic and cook for one more minute.
3. Sprinkle the flour over the onion and garlic and stir to form a roux. Cook for 2-3 minutes.
5. Stir in the Parmesan cheese until melted and incorporated. Add the chopped spinach and toss to mix, until the spinach is coated with the creamy sauce.
6. Cook another 2-3 minutes, until the creamed spinach is heated through. Adjust seasoning if necessary, and serve hot.
4. Horseradish Sauce
Don’t get me wrong, but a good horseradish sauce is a thing to behold. Mine is often creamy – made with some combination of sour cream or mayonnaise – with a bit of Dijon for a little spicy boost and usually a splash of lemon juice for a bit of tang, but my go-to combination ends with a good pinch of salt to round off all the flavors and, every now and again, a teaspoon of sugar for a hint of sweetness.
No matter the combination, it is always a hit at my table.
Ingredients
- 1 cup sour cream
- 1/4 cup prepared horseradish (drained)
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
1. Mix the sour cream, prepared horseradish, Dijon mustard and white wine vinegar in medium bowl.
2. Whisk the ingredients together until well blended and smooth.
3. Season the mixture with salt and freshly ground black pepper to taste.
4. Transfer the horseradish sauce to a serving dish or bowl.
5. Chill in the refrigerator for at least 30 minutes to allow the flavors to blend.
6. Serve the horseradish sauce chilled as a complement to prime rib.
5. Green Beans Almondine
I like to make a simple side dish of fresh green beans with almonds.
I like to start off with some pretty green beans because they are a refreshing crunchy vegetable in its raw form. The second main component of this dish is toasted almonds which pairs so well with green beans because its a lovely little punch of nutty flavor.
The final optional ingredients are garlic with some lemon juice, but I say optional because I don’t always add these ingredients because it is mostly personal preference.
Ingredients
1 pound fresh green beans, trimmed
1/2 cup sliced almonds
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cloves garlic, minced
1 lemon, zested and juiced
Salt and pepper to taste
Instructions
1 Blanch the green beans for 2-3 minutes in boiling water until tender-crisp. Remove from heat and place the green beans into an ice bath, making sure they are well-covered by the ice water. Let the beans sit until cool to stop the cooking process, then strain and set aside.
2. In a large skillet, melt the butter and olive oil over medium heat. Add the almonds, and cook, stirring often, until toasted and fragrant, 3 to 4 minutes.
3. Add the minced garlic and cook another minute until fragrant.
4. Toss in the green beans and sauté with the other ingredients for another 2-3 minutes or until tender-crisp.
5. Transfer the skillet off of the heat, add the lemon zest and juice, and season to taste with salt and pepper.
6. Serve immediately, garnished with additional lemon zest or almonds if desired.
6. Au Jus
To make the classic French dipping sauce, I typically use a good dose of beef drippings as the base, and minced garlic and onions for aromatic pungency. Also, some fresh herbs like thyme and rosemary for a lovely herbal note.
Finally, a splash of red wine for complexity.
Ingredients
- 1 cup beef drippings
- 2 cups beef broth
- 1/4 cup red wine (optional)
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 1/4 teaspoon onion powder
- Salt and black pepper, to taste
Instructions
1. Gather beef drippings from the roasting pan after cooking your prime rib.
2. Bring the roasting pan to the stove over medium heat, add minced garlic, and sauté for 1-2 minutes until the garlic is fragrant.
3. Pour in the beef stock, and red wine (if using), then scrape up any brown bits at the bottom of the pan to mix into the liquid.
4. Add Worcestershire sauce and onion powder. Stir to combine all ingredients.
5. Bring to a boil and then let simmer for 10-15 minutes, until it reduces slightly and the flavours come together. Add salt and black pepper to taste.
6. Strain the Au Jus through a fine mesh seive into a serving bowl or gravy boat. Discard the solid portion. Serve hot with your prime rib.
7. Caesar Salad
In my opinion, salads are the best when they are made with unusual and tasty ingredients. My salad should consist of crispy romaine lettuce, which is the basis of any solid salad.
Also, croutons, which must be crunchy for an amazing bite. Parmesan cheese will be a perfect seasoning.
I like creamy homemade caesar dressing which includes some drops of lemon juice, Worcestershire sauce, garlic and anchovies, which adds sophistication to the salad. This combination is perfect.
Ingredients
- 3 cloves garlic, minced
- 5 anchovy fillets, mashed
- 1 tablespoon Dijon mustard
- 2 large egg yolks
- 2 tablespoons lemon juice
- 3/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper
- 1 head romaine lettuce, chopped
- 1 cup croutons
Instructions
1. In a large mixing bowl, combine the minced garlic and mashed anchovy fillets.
2. Whisk in the Dijon mustard, eggs (yolks only) and lemon juice until well incorporated and smooth.
3. Slowly drizzle the olive oil into the mixture in a thin, steady stream, whisking until the dressing is emulsified and creamy.
4. Add the grated Parmesan and season with salt and freshly ground black pepper to taste.
5. In a large bowl, toss the romaine lettuce with the dressing until well-coated.
6. Serve the salad and enjoy!
6. Sprinkle with croutons and toss, finally. Serve immediately with more Parmesan if desired.
8. Garlic Roasted Carrots
They’re sweet in the first place, and roasting them makes that almost caramel-y – now I’m craving them just thinking about it – and throwing in the garlic really kicks them up another notch. I generally use fresh carrots, organic if possible – which I coat in olive oil, oh I love the salt, I really just think a little salt and pepper will do it, and also just some fresh rosemary or thyme, for a little earthy smell, you know, to really match with the garlic and make it smell amazing.
It’s so easy and satisfying.
Ingredients
- 2 pounds carrots, peeled and cut into sticks
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
1. Preheat your oven to 425°F (220°C).
2. Mix in a large bowl the carrots, olive oil, garlic, salt, black pepper, and thyme until the carrots are coated.
3. Spread out the carrots in a single layer on a baking sheet lined with parchment.
4. Roast in the preheated oven for 25-30 minutes (or until the carrots are tender and golden around the edges), stirring halfway through to ensure even cooking.
5. Remove from the oven and transfer to a serving dish. Garnish with chopped fresh parsley if using.
6. Serve hot as a side dish with prime rib or your favorite main dish.
9. Baked Potato
There is something about resting your head in an opaquely fluffy, baked potato, that is soothingly satisfying. Mine would look like this: sprinkles of melted cheddar cheese, crispy bacon bits, and a dollop of sour cream (chopped green onions for green crunch, and a sprinkle of chives for aromatic zing), all topped off with a pat or two of butter.
It is a glorious, easy, inexpensive, comfort food.
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 tablespoon sea salt
- 1/2 cup sour cream (optional)
- 1/2 cup shredded cheddar cheese (optional)
- 2 tablespoons chives, chopped (optional)
- 4 tablespoons butter (optional)
Instructions
1. Preheat your oven to 425°F (220°C).
2. Rinse and scrape the potatoes clean of dirt. Pat dry with a towel.
3. Pierce each potato a few times with a fork to allow steam to escape while baking.
4. Rub with oil and sea salt to coat potatoes evenly.
5. Put the potatoes directly on the oven rack and roast for 50-60 minutes, until the skins are crisp and the flesh inside is yielding when pierced with a fork.
6. Take out of the oven, split, and serve with butter, sour cream, cheddar cheese and chives as desired.
10. Sautéed Mushrooms
This is my go-to combo for sautéed mushrooms. Here’s what I’ve found works to make those plain old sautéed mushrooms into something completely different.
Actually, something delicious! Start with a couple of cups of fresh mushrooms, either cremini or shiitake.
Gotta have garlic, every bite bursts with a rich garlic-y flavour. I add some thyme for earthy notes and a splash of white wine for deglazing the pan.
A pat of butter and some olive oil all together give a beautiful sheen and depth. Sea salt and freshly ground black pepper finish it off nicely.
Ingredients
- 1 pound fresh mushrooms (such as cremini or button), cleaned and sliced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 1/4 cup white wine or vegetable broth
- Salt and pepper to taste
- 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
Instructions
1. Bring a large skillet over medium-high heat and heat the olive oil with the butter until hot but not smoking.
2. Chop the mushrooms and arrange them in an even layer. Allow them to cook undisturbed for 3-4 minutes until they begin to brown.
3. Add the minced garlic and chopped shallot, then sauté for another 2-3 minutes, stirring frequently, until the garlic is fragrant and the shallot is translucent.
4. Add the white wine or vegetable stock to deglaze the pan, scraping up all those brown bits that are stuck to the bottom of the pan. Let it cook until the liquid has mostly evaporated, 2-3 minutes. Add salt and pepper to taste and then the chopped fresh thyme.
5. Remove the skillet from heat and garnish with chopped parsley before serving. Enjoy your deliciously flavorful sautéed mushrooms alongside your prime rib!
