Ingredients
3 lb prime rib roast, (up to 4 lb), or 6 to 8 lb, bone-in
3 tbsp whole-grain mustard
coarse salt and cracked black pepper, to season
¼ cup olive oil
6 garlic cloves, minced
4 sprigs rosemary, finely chopped, fresh
1¾ lb potatoes, peeled and cut into large chunks
⅓ cup unsalted butter
¼ cup heavy cream
salt and ground white pepper, to taste
water, for boiling
¼ cup whole milk
1 lb asparagus spears
¼ cup unsalted butter
3 garlic cloves, thinly sliced
2 tbsp olive oil
salt and ground black pepper, to taste
½ cup steak sauce, per serving
4 oz mashed potatoes, per serving
4 oz asparagus, per serving
Preparation
Truss your rib roast with butcher’s twine, then generously season with salt and pepper.
Place this onto a wire rack, cover with cling wrap, set aside in your chiller, and allow the seasoning to penetrate into the meat, at least overnight for up to 48 hours.
Preheat the oven to 250 degrees F.
In a small bowl, stir to combine garlic, rosemary, oil, and mustard.
Ensure to let your rib roast come to room temperature 2 to 3 hours before roasting.
Rub this all over your rib roast, then place this onto either a roasting pan or a baking sheet with a wire rack on it.
Roast until the core temperature of your rib roast reads 118 F, roughly 2½ hours.
Increase oven temperature to its highest setting, then broil your rib roast until golden brown, roughly 15 minutes.
Set aside in a warm area, covered with foil, to rest and until ready to serve.
In a soup pot, cover your potatoes with enough water to submerge them. Boil potatoes until tender, roughly 30 minutes.
Drain potatoes well, then mash these using either a ricer or a masher.
Add the rest of your ingredients and fold until evenly incorporated and smooth.
Adjust seasoning with salt and pepper. Set aside in a warm area until ready to serve.
Melt butter and heat up oil in a skillet.
Add garlic and saute briefly for no more than a minute.
Add asparagus and continue sauteing.
Season to taste with salt and pepper.
Portion your prime rib with mashed potatoes and asparagus. Serve with any steak sauce of your choice.
