Bone-in Prime rib with red chard, and mini golden potatoes. I've discovered a variety of small roasts that work well for two, without creating This prime rib is perfect for a holiday meal when company isn't coming. As the man says, "Man cannot live on Prime Rib alone", so I want all of you to post your favorite side dish, or two, that you feel goes best with Bone-In Prime Rib Roast. Smoked Bone-in Prime Rib #SmokedPrimeRib #Beef #PrimeRib Smoked Prime Rib on the Outlaw Smokers Patio Model A standard Prime Rib is always a crowd favorite..with a Prime Rib? discussion from the Chowhound Home Cooking, Potatoes food community.

Ingredients of Bone-in Prime rib with red chard, and mini golden potatoes

1. Prepare 4 lb of Bone in Ribeye.
2. You need 2 lb of golden mini potatoes, fingerlings are just as creamy.
3. Prepare 1 bunch of red shard, rainbow or swiss will work as well.
4. You need 6 cloves of garlic.
5. Prepare 8 oz of mushrooms. i prefer creminis.
6. Prepare 1/4 cup of plus 4 tbs of butter softened.
7. It’s of Extra virgin olive oil.
8. You need of kosher salt.
9. Prepare of fresh cracked black pepper.
10. Prepare of heres what your going to need pan wise.
11. It’s 2 of large saute pans.
12. You need 1 of deep roasting pan with wire rack.
13. It’s 1 of medium sized pot.
14. It’s of large mixing bowl.
15. Prepare of food processor.
16. Prepare 1 bunch of Rosemary.
17. Prepare 1 bunch of Thyme.

Prime rib sounds impressive, and it is. But in this case, impressive doesn't need to mean complicated or difficult. The best friend you can have when roasting a I made prime rib again for a dinner party a couple of weeks ago, and I chopped the rosemary and thyme rather than leaving the leaves whole. Whether they are baked, roasted, or fried, potatoes are a mandatory holiday dinner side.

Bone-in Prime rib with red chard, and mini golden potatoes instructions

1. First off, wash your roast and pat dry. Let sit out for 2 hours before doing anything to it. In the meantime, lets get the compound butter ready..
2. Place rosemary and thyme leaves. Add 3 cloves of garlic and about 1 tsp of cracked pepper. Pulse your processor until herbes have become fine and garlic coarse. Add 1/4 cup of softened butter (1 stick) cover and let it sit out until the 2 hours is up for resting the meat. Now its time to get messy. *please refrain from using margarine, i have found an unpleasant flavor from using it..
3. Smear butter compound over whole roast. Its gonna look damn sexy!! Now you should preheat the oven to 500°. Once the oven chime goes off, let the oven remain closed for 15 minutes longer.
4. Place roast in overn at 500 and set timer for 20 minutes. Leave it alone. Dont open the door..
5. Once timer goes off, turn your stove down to 325° and set your timer for 1 hour and 15 minutes.
6. Remove chard leaves from thick stems and chop roughly. Place in mixing bowl and cover in water. Mix the leaves removing the dirt from the leaves. You may want to change the water one time to really get all the dirt out..
7. Boil potatoes for 15 to 20 minutes or until a fork pierces potatoes easily and drain. Toss with 1 tbsp of butter while still hot, salt and pepper..
8. Dont open the oven door ever. That means you!!! Its tempting, but wipe the drool from your chin..
9. When the timer goes off on your roast, remove from oven andd place on pot holders, cover entire steak with aluminum foil, and let rest for 15 minutes. Time it again..
10. Heat oil in saute pan and add mushrooms, garlic, and 1 tbsp of butter, place chard in pan and cover. Cook until wilted down..
11. Almost time to eat!!!!.
12. Slice bones off prime rib, save for stock if you want. Slice prime rib into as many servings as you want..
13. Enjoy.

I'm working on a winter slaw campaign because I believe fresh, crunchy slaw is the perfect counterpoint to rich roasts and creamy mashed potatoes. We roast our potatoes right in the pan juices—for flavorful, golden goodness! The standing prime rib roast is a classic Christmas favorite and makes a striking centerpiece on the holiday table. Bone-in meat makes the meat around the bones extra-tender and juicy. To carve, use a sharp knife to carefully slice down the bones to remove.