One-hour prime rib with roasted potatoes

This Friday night feast smells incredibly tempting while its roasting. Break out a good bottle of red.

One-hour prime rib with roasted potatoes

Photo by Franny N.

  • Prep Time


  • Total Time


  • Servings



  • 2 to 2½

    (1 to 1.25 kg) prime rib beef roast

  • olive oil

  • 1

    tbsp. montreal steak spice

  • 4


  • ½

    c. mayonaise or sour cream

  • 1

    tbsp. dijon mustard

  • 1

    tsp. minced garlic and dried thyme leaves


Bring beef to room temperature. Preheat over to 475. Place beef in a wide, shallow roasting pan. Rub all over with oil. Sprinkle with steak spice and rub in. Roast, uncovered for 15 minutes. Meanwhile slice potatoes in halves or thirds. Toss with oil. After 15 minutes of roasting, scatter potatoes around meat. Reduce termperature to 350. Continue roasting until a thermometer inserted in the thickest part of meat reads 135F for medium rare, 45 to 65 minutes (Count 20 to 25 min a lb (500g.) for medium rare) Let roast stand 10 minutes before slicing. In a bowl, stir mayo with dijon, garlic and thyme to serve with meat


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