35+ Best Prime Rib Side Dishes: Easy, Elegant and Crowd-Pleasing
Creamy garlic mashed potatoes as a full scaling recipe, then thirty-five more sides with the amounts you need: potatoes, roasted vegetables, greens and salads, creamy bakes, breads and the two sauces prime rib cannot do without, all timed around a 325°F oven and a resting roast.
- Menu planner for 4 to 12+ guests
- Prime-rib-day timeline
- Make-ahead and oven-window tags
- Printable mashed potato recipe
The sides from the pin: charred Brussels sprouts, garlic butter mushrooms, glazed carrots, mashed potatoes with a pool of butter, crispy roasted potatoes and a wedge salad.
The right prime rib side dishes do two jobs: they balance a rich roast, and they stay out of its way in the oven. One creamy potato, one crisp roasted vegetable, one sharp green thing, bread for the jus, and horseradish sauce: that is the plate, and the thirty-six below are written with amounts so you can pick from it and shop. The mashed potatoes are the full recipe on the card.
In this post:
- Why these sides work with prime rib
- How many sides to make
- Featured recipe: creamy garlic mashed potatoes, 4 to 16 servings
- Six potato sides, six roasted vegetables
- Six greens and salads, six creamy and baked sides
- Six breads, six sauces and extras
- The prime-rib-day timeline, storage, troubleshooting and 14 FAQs
Why These Sides Work with Prime Rib
Thirty-six sides with the amounts, not thirty-six names
Every side below lists quantities, oven temperature and time, so you can pick four and shop from this page. The mashed potatoes from the pin are the full scaling recipe on the card.
Built around a 325°F oven and a resting roast
Prime rib rests 20 to 30 minutes before carving. Every roasted side here is written to go in at 400 to 425°F during that window, or to hold on the stove, so nothing fights the roast for the oven.
Rich meat, balanced plate
Prime rib is heavy, so the groups alternate: something creamy, something crisp and roasted, something green and sharp, bread to mop the jus, and a sauce with bite. The planner tells you how many of each.
Most of it done the day before
Mashed potatoes, gratins, creamed spinach, rolls, sauces and salad dressings all keep overnight. The prime-rib-day timeline puts the whole menu on one page.
How Many Sides to Make
| Guests | Sides | Notes |
|---|---|---|
| Guests4 to 6 guests | Sides3 sides | NotesOne potato, one roasted vegetable, one green or salad |
| Guests8 to 10 guests | Sides4 to 5 sides | NotesAdd a creamy baked side and a bread |
| Guests12 or more | Sides6 sides | NotesTwo potato dishes, two vegetables, a salad, a bread; sauces on top |
| GuestsPortions | Sides½ to ¾ cup of each side per guest | NotesPeople take a little of everything |
| GuestsAlways | SidesHorseradish sauce and au jus | NotesPrime rib without them is a missed opportunity |
| GuestsOven plan | SidesRoasted sides at 425°F while the roast rests | NotesCreamy sides hold on WARM; salads are cold |
Featured Recipe: Creamy Garlic Mashed Potatoes
The card is set for 8 servings from 4 pounds of potatoes. Tap a size for a small table or a crowd.
Creamy Garlic Mashed Potatoes
The mashed potatoes from the pin: Yukon Golds boiled with whole garlic cloves, mashed with butter first, then warm milk and sour cream. They hold for two hours, so they are done before the roast comes out. Tap a serving size and every amount updates with the printable card.
How many at the table?
Ingredients
- 2 lb4 lb6 lb8 lb Yukon Gold potatoes, peeled and cut in 2-inch chunks
- 481216 garlic cloves, peeled (they boil with the potatoes)
- 1 tbsp2 tbsp3 tbsp¼ cup kosher salt, for the water
- 6 tbsp¾ cup (1½ sticks)1 cup + 2 tbsp1½ cups unsalted butter, cubed
- ¾ cup1½ cups2¼ cups3 cups whole milk or half-and-half, warm
- ¼ cup½ cup¾ cup1 cup sour cream or cream cheese, softened
- ¾ tsp1½ tsp2¼ tsp1 tbsp salt, to taste
- ¼ tsp½ tsp¾ tsp1 tsp white or black pepper
- 1 tbsp2 tbsp3 tbsp¼ cup chives, snipped, and extra butter to serve
Yukon Gold for buttery, creamy mash; russets make a fluffier, drier one and take 2 tablespoons more milk. Make ahead: mash up to 2 days ahead, refrigerate, and reheat covered at 325°F for 30 minutes with a splash of milk stirred in. Au jus or horseradish sauce on top is the prime rib way.
Instructions
Boil the potatoes with the garlic
Put the potato chunks and the whole garlic cloves in a large pot, cover with cold water by an inch, add the salt and bring to a boil. Simmer 15 to 20 minutes, until a knife slides through a chunk with no resistance.
Drain and steam dry
Drain in a colander and let the potatoes sit 2 minutes so the surface steam escapes; wet potatoes make watery mash. Warm the milk while they stand.
Mash, then add the butter first
Return the potatoes and garlic to the hot pot. Mash with a potato masher or pass through a ricer for the smoothest result. Add the cubed butter and stir until it melts into the potatoes; fat first keeps them fluffy.
Add the warm milk and sour cream
Stir in the warm milk a splash at a time until the mash is as loose as you like, then the sour cream, salt and pepper. Stop stirring once it is smooth; overworking makes potatoes gluey.
Hold or serve
Serve in a warm bowl with chives and a pool of melted butter. To hold for up to 2 hours, keep covered in a slow cooker on WARM or in a bowl over barely simmering water, and stir in a splash more milk before serving.
Potato Side Dishes for Prime Rib
The mashed potatoes in progress: Yukon Golds and garlic drained and steaming, butter going in first, warm milk waiting.
One creamy, one crisp, and a showpiece if the table is big:
Creamy Garlic Mashed Potatoes Featured recipe
The recipe above: 4 lb Yukon Golds boiled with 8 garlic cloves, ¾ cup butter, 1½ cups warm milk, ½ cup sour cream. The side in the middle of the pin, with a pool of butter and chives; hold them 2 hours on WARM.
Crispy Roasted Potatoes with Rosemary Roast while resting
3 lb baby potatoes, halved, parboiled 8 minutes, roughed up in the colander, tossed with ¼ cup oil, 2 tsp salt, rosemary and 4 smashed garlic cloves, roasted at 425°F for 35 to 40 minutes, turning once. Shatteringly crisp; the potatoes from the pin.
Au Gratin Potatoes Make ahead
3 lb russets sliced ⅛ inch, layered in a buttered 9×13 with 2 cups cream and 1 cup milk warmed with 2 garlic cloves, 2 cups Gruyère and 1 cup Parmesan, salt, pepper and nutmeg; 375°F for 60 to 70 minutes until bubbling and golden. Assemble the morning of.
Scalloped Potatoes Make ahead
The gratin’s lighter cousin: thinly sliced potatoes in a simple butter-flour-milk sauce with onion and a little cheese on top, baked 60 minutes. The scalloped potatoes recipe has the sauce ratio.
Duchess Potato Rosettes Showpiece
2 lb potatoes mashed with 4 tbsp butter, 2 egg yolks and nutmeg, piped into rosettes, brushed with egg and baked at 425°F for 15 to 18 minutes until the ridges brown. The fanciest potato on the table: the duchess potato rosettes.
Twice-Baked Potatoes Make ahead
8 russets baked at 400°F for 1 hour, halved, the insides mashed with ½ cup sour cream, 4 tbsp butter, 1½ cups cheddar, chives and crisp beef bacon, piled back in and baked 15 minutes more. Stuff them the day before; bake while the roast rests.
Roasted and Glazed Vegetables
Up close: the mash with a pool of melted butter and chives, a spoon of jus running into it.
All written for 425°F during the roast’s 30-minute rest, or the stovetop:
Roasted Brussels Sprouts with Balsamic Glaze Roast while resting
2 lb sprouts, halved, tossed with 3 tbsp oil, salt and pepper, cut side down at 425°F for 22 to 25 minutes, then drizzled with 2 tbsp balsamic reduced with 1 tbsp honey. The charred sprouts from the pin; add toasted pecans or crisp beef bacon.
Garlic Butter Roasted Mushrooms Roast while resting
1½ lb cremini mushrooms, halved, roasted at 425°F for 20 minutes, then tossed with 3 tbsp melted butter, 3 minced garlic cloves, thyme and parsley and roasted 5 more. Deeply browned, juicy, and the mushrooms from the pin; a spoon of the prime rib jus over them is perfect.
Honey Glazed Carrots Stovetop
2 lb carrots, peeled and cut on the diagonal, simmered in 1 cup water with 3 tbsp butter, 2 tbsp honey and ½ tsp salt, uncovered, 15 to 18 minutes until the water is gone and the glaze clings. Thyme and black pepper to finish; the glossy carrots from the pin.
Roasted Root Vegetables with Herbs and Honey Roast while resting
3 lb mixed carrots, parsnips, beets and sweet potato in 1-inch chunks, tossed with ¼ cup oil, 2 tbsp honey, rosemary, thyme, salt and pepper, roasted at 425°F for 35 to 40 minutes. Caramelized edges, sweet centers, and a full sheet pan in one go.
Roasted Asparagus with Lemon and Parmesan 10 minutes
2 bunches asparagus, tossed with 2 tbsp oil, salt and pepper, roasted at 425°F for 10 to 12 minutes, then lemon zest, a squeeze of juice and ⅓ cup shaved Parmesan. The quickest green side and it goes in as the roast comes out.
Air Fryer Brussels Sprouts with a Tangy Glaze Air fryer
1 lb sprouts, halved, 1 tbsp oil, salt, air fried at 375°F for 12 to 15 minutes, shaken twice, then tossed with 1 tbsp honey, 1 tbsp cider vinegar and 1 tsp Dijon. Keeps the oven free; the glaze does the work.
Greens and Salads
Classic Wedge Salad No cook
1 iceberg head in 6 wedges, blue cheese dressing (½ cup mayo, ½ cup sour cream, ½ cup crumbled blue cheese, 2 tbsp buttermilk, lemon), halved cherry tomatoes, crisp beef bacon, chives and more blue cheese. The wedge from the pin, and the cold, crunchy counterpoint the roast needs.
Creamed Spinach with Nutmeg and Parmesan Make ahead
2 lb spinach (or 20 oz frozen, squeezed dry) folded into a sauce of 3 tbsp butter, 3 tbsp flour, 1½ cups milk, ½ cup cream, 4 oz cream cheese, ½ cup Parmesan, a grated garlic clove and nutmeg. The steakhouse classic; reheats perfectly.
Green Beans with Garlic and Almonds 10 minutes
1½ lb green beans blanched 3 minutes, then tossed in 3 tbsp butter with 3 sliced garlic cloves and ⅓ cup toasted almonds, lemon zest, salt and pepper. Blanch in the morning; finish in 4 minutes at dinner.
Simple Green Salad with Shallot Vinaigrette No cook
8 cups mixed greens with a vinaigrette of 1 minced shallot, 2 tbsp cider vinegar, 1 tsp Dijon, 6 tbsp olive oil, salt and pepper, dressed at the table. The one bowl on the table with nothing rich in it; the roast is better for it.
Caesar Salad with Garlic Croutons Make ahead dressing
2 romaine hearts, a dressing of 1 egg yolk, 2 anchovy fillets, 1 garlic clove, 1 tbsp lemon, 1 tsp Dijon, ½ cup oil and ½ cup Parmesan, and croutons from 3 cups torn bread baked at 375°F for 12 minutes with garlic butter. Crisp, sharp and salty next to the beef.
Broccoli Salad with Cranberries and Sunflower Seeds Make ahead
Raw broccoli florets, dried cranberries, red onion and sunflower seeds in a creamy sweet-tangy dressing, better after a few hours in the fridge. The broccoli salad recipe makes a big bowl for a crowd.
Creamy and Baked Sides
Creamy Baked Mac and Cheese Crowd pleaser
A 9×13 of elbow macaroni in a sharp cheddar and Gruyère sauce with a buttered breadcrumb top, baked 25 minutes at 375°F. Made without heavy cream and still rich: the baked mac and cheese. For a splurge, the lobster version.
Cheesy Corn Casserole Make ahead
Creamed corn, whole corn, sour cream, butter, cheddar and a cornbread batter in a 9×13, baked 45 minutes at 350°F until golden at the edges. Sweet against the salty beef: the cheesy corn casserole, or the version without the boxed mix.
Creamed Corn from Scratch Stovetop
6 cups corn kernels (fresh or frozen) simmered 10 minutes in 1 cup cream and ½ cup milk with 2 tbsp butter, 1 tbsp sugar, salt and pepper, then a third blended and stirred back in for body. Fifteen minutes, one pot.
Mashed Sweet Potatoes with Brown Butter Make ahead
3 lb sweet potatoes boiled and mashed with ½ cup browned butter, ¼ cup cream, maple, salt and a pinch of cinnamon. Sweet, nutty and a different potato from the mash: the mashed sweet potatoes.
Scalloped Corn Casserole Make ahead
Corn baked in a custard with crushed crackers and cheese, an old-fashioned side that holds well on a buffet. The amounts are in the scalloped corn casserole.
Baked Butternut Squash with Sage Butter Roast while resting
3 lb squash in 1-inch cubes, roasted at 425°F for 25 minutes, then tossed with 4 tbsp butter browned with 10 sage leaves, salt and pepper, and ¼ cup toasted pecans. Sweet, nutty and autumn-colored on the plate.
Breads and Yorkshire Puddings
Yorkshire Pudding Popovers Classic
1 cup flour, 1 cup milk, 3 eggs, ½ tsp salt, rested 30 minutes, poured into a muffin tin with 1 tsp of hot beef drippings (from the roast) in each cup at 425°F for 20 minutes, no peeking. The prime rib pairing above all others; fill them with jus.
Soft Dinner Rolls from Scratch Make ahead
4 cups flour, 1 cup warm milk, ¼ cup sugar, 1 packet yeast, 1 egg, 4 tbsp butter, risen twice and baked at 375°F for 15 to 18 minutes, brushed with melted butter. Bake the day before; warm 5 minutes in foil.
Garlic Monkey Bread Pull apart
Dough balls rolled in garlic butter and Parmesan, baked in a bundt until golden and pulled apart at the table. The garlic monkey bread is the one for a crowd that likes to tear into bread.
Buttermilk Biscuits 45 minutes
Tall, flaky and split for the jus; the Southern biscuit recipe makes 12 at 425°F in 15 minutes, and the dough can be cut and frozen.
Same-Day Focaccia with Rosemary Make ahead
A no-knead pan of olive oil focaccia dimpled with rosemary and flaky salt, baked at 425°F for 25 minutes. Cut in squares for the bread basket: the same-day focaccia.
Cheddar Chive Cornbread 30 minutes
1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, 1 cup buttermilk, 2 eggs, ¼ cup melted butter, 1 cup cheddar and ¼ cup chives in a hot buttered 10-inch skillet at 400°F for 20 to 25 minutes. Savory, crumbly and good with the jus.
Sauces and Extras
Creamy Horseradish Sauce Essential
½ cup sour cream, 3 tbsp prepared horseradish, 1 tbsp mayo, 1 tsp Dijon, 1 tsp lemon, chives, salt and pepper, chilled 1 hour. The sauce prime rib is made for; the horseradish sauce for prime rib has the variations.
Au Jus from the Drippings Essential
Skim the roasting pan, add 2 cups beef broth, 1 tsp Worcestershire or soy and a sprig of thyme, scrape the browned bits, simmer 5 minutes and strain. No flour, nothing but broth; the roast does the flavoring.
Make-Ahead Beef Gravy Make ahead
4 tbsp butter, 4 tbsp flour, 3 cups beef broth, a splash of Worcestershire or soy, thyme, salt and pepper, simmered 10 minutes until thick; stir in the roast drippings at serving time. For the guests who want gravy, not jus.
Garlic Herb Compound Butter Make ahead
A coin of herb butter melting on each slice: ½ cup butter, 2 garlic cloves, 1 tbsp each parsley, thyme and chives, lemon zest, rolled and chilled. The turkey version works on beef too: the herb compound butter.
Chimichurri No cook
1 cup parsley, ¼ cup cilantro, 4 garlic cloves, 2 tbsp oregano, ½ tsp red pepper flakes, 3 tbsp cider vinegar, ½ cup olive oil, chopped fine, not blended. Green, sharp and the modern sauce for a rich roast.
Caramelized Onion Jam Make ahead
4 onions cooked low and slow 45 minutes in 3 tbsp butter with 2 tbsp brown sugar, 2 tbsp balsamic and thyme until jammy. Spoon it on the slices, or save it for the prime rib sandwich the next day.
The Prime-Rib-Day Timeline
| When | Do this | Notes |
|---|---|---|
| WhenTwo days before | Do thisHorseradish sauce, gravy base, onion jam, salad dressings, compound butter | NotesAll keep |
| WhenThe day before | Do thisBake the rolls and focaccia; assemble the gratin, twice-baked potatoes and creamed spinach; blanch the beans; make the mash | NotesRefrigerate covered |
| WhenMorning of | Do thisPrep all vegetables onto sheet pans; make the wedge salad components; set the table | NotesSheet pans covered in the fridge |
| WhenRoast goes in | Do thisGratin, twice-baked potatoes and casseroles into the oven alongside the roast at 325°F for the last hour | NotesLow oven suits them |
| WhenRoast comes out to rest (30 minutes) | Do thisOven to 425°F: potatoes, sprouts, mushrooms, asparagus, Yorkshire puddings | NotesThe window the whole plan is built on |
| WhenWhile carving | Do thisAu jus from the pan, mash onto WARM, salads dressed, rolls warmed in foil | NotesEverything lands together |
Storage and Leftovers
| What | How long | Notes |
|---|---|---|
| WhatMashed potatoes | How long3 days | NotesReheat covered at 325°F with milk, or in a slow cooker on LOW |
| WhatGratins and casseroles | How long4 days | NotesCover with foil, 350°F for 25 minutes |
| WhatRoasted vegetables | How long3 days | NotesRe-crisp 10 minutes at 425°F; do not microwave |
| WhatCreamed spinach and corn | How long3 days | NotesStovetop, low, with a splash of milk |
| WhatYorkshire puddings | How longBest within an hour | NotesRe-crisp 5 minutes at 400°F if needed |
| WhatSauces | How longHorseradish 1 week; jus and gravy 4 days; chimichurri 5 days | NotesJus and gravy freeze 3 months |
| WhatSalads | How longDress at the table | NotesComponents keep 2 days undressed |
The Roast, and the Day After
The table: the carved roast, mashed potatoes, sprouts, carrots, Yorkshire puddings, the wedge salad, horseradish sauce and a boat of jus.
The roast itself, and what to do with the leftovers:
- Cook the roast: the no-peek oven method, the 500-degree method or bone-in prime rib
- The crust: the prime rib rub
- On the smoker: smoked prime rib
- On a budget: poor man’s prime rib
- For two: a steak dinner for two
- The next day: the prime rib sandwich and 18 prime rib leftover recipes
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| ProblemGluey mashed potatoes | Likely causeOverworked, or blended in a food processor | FixMasher or ricer; butter first; stop when smooth |
| ProblemWatery gratin | Likely causePotatoes sliced thick, or pulled too early | Fix⅛-inch slices; bake until a knife meets no resistance; rest 15 minutes |
| ProblemSoggy roasted potatoes | Likely causeCrowded pan, oven too low | FixOne layer, 425°F, parboil and rough up first |
| ProblemYorkshire puddings flat | Likely causeBatter not rested, fat not hot, oven door opened | FixRest 30 minutes; smoking-hot drippings; no peeking |
| ProblemSprouts bitter and pale | Likely causeOven too low, cut side up | Fix425°F, cut side down, until charred at the edges |
| ProblemEverything needed the oven at 425°F at once | Likely causeNo plan | FixCasseroles in with the roast; crisp things in the resting window; use the timeline |
| ProblemHorseradish sauce tastes flat | Likely causeToo little horseradish, no acid | FixMore horseradish; a squeeze of lemon; chill an hour |
| ProblemSides cold by the time the roast is carved | Likely causeCarved too slowly, sides out too early | FixMash on WARM; vegetables in foil; carve on a board at the table |
Nutrition (approximate, per serving of mashed potatoes)
Estimates for one of eight servings with butter, milk and sour cream, before the jus. All 36 sides are alcohol-free and pork-free as written.
Prime Rib Side Dishes: FAQs
What sides go best with prime rib?
Creamy mashed or gratin potatoes, a crisp roasted vegetable like Brussels sprouts or mushrooms, something green and sharp like a wedge salad or creamed spinach, Yorkshire puddings or rolls for the jus, and horseradish sauce. The 36 above are grouped that way; pick one from each group and the plate balances itself.
How many side dishes do I need for prime rib?
Three for 4 to 6 guests, four or five for 8 to 10, and six for a dozen or more, plus horseradish sauce and au jus. Plan ½ to ¾ cup of each side per guest; people take a little of everything. The planner table above has the mix.
What is the classic side for prime rib?
Yorkshire pudding, baked in the beef drippings, with creamy horseradish sauce and au jus. In American steakhouses it is a baked or mashed potato and creamed spinach. All of them are in the list with amounts.
How do I cook sides when the prime rib is in the oven?
Put the low-and-slow sides (gratin, casseroles, twice-baked potatoes) in with the roast at 325°F for its last hour. When the roast comes out to rest for 30 minutes, turn the oven to 425°F and roast the potatoes, sprouts, mushrooms, asparagus and Yorkshire puddings in that window. The timeline above is built around it.
What sides can I make ahead for prime rib dinner?
Mashed potatoes (2 days), gratins and casseroles (assemble the day before), creamed spinach, rolls, horseradish sauce, gravy base, onion jam, chimichurri and the salad dressings. Only the Yorkshire puddings and the crisp roasted vegetables are best made in the resting window.
Which potato is best with prime rib?
Mashed for the jus, roasted for crunch, gratin for a showpiece. If you serve two potatoes for a big table, pick one creamy and one crisp. Yukon Golds make the creamiest mash; russets make the crispest roasted potatoes and the fluffiest twice-baked.
What vegetables go with prime rib?
Roasted Brussels sprouts, mushrooms, glazed carrots, root vegetables, asparagus and green beans, plus creamed spinach for a steakhouse plate. Roast at 425°F while the roast rests; glaze carrots and finish beans on the stove.
What salad goes with prime rib?
A wedge salad with blue cheese dressing is the steakhouse answer; a simple green salad with shallot vinaigrette or a Caesar works too. Something cold, crisp and acidic is the point; it resets the palate between bites of rich beef.
What bread do you serve with prime rib?
Yorkshire puddings first, then soft dinner rolls, biscuits, focaccia or cornbread for the jus. Bake the rolls the day before and warm them in foil; the Yorkshire puddings go in during the roast’s rest.
What sauce goes with prime rib?
Creamy horseradish sauce and au jus from the pan drippings are the two to always have. Beef gravy for guests who want it, a garlic herb butter melting on the slices, chimichurri for a bright contrast, or caramelized onion jam. All of the sauces here are alcohol-free.
Are these sides halal?
Yes, as written: beef bacon where bacon appears, no pork, and no alcohol in the jus, gravy, glazes or chimichurri (cider vinegar and balsamic do the acid work). Check the Worcestershire label or use soy sauce, and the cheese rennet if you prefer.
How do I keep mashed potatoes warm for a crowd?
Make them up to 2 hours ahead and hold them covered in a slow cooker on WARM, or in a bowl set over a pot of barely simmering water. Stir in a splash of warm milk and a pat of butter before serving. They also reheat from the fridge, covered, at 325°F for 30 minutes.
Why did my Yorkshire puddings not rise?
The batter was not rested, the fat was not hot enough, or the oven door was opened. Rest the batter 30 minutes at room temperature, heat the drippings in the tin until smoking before pouring in the batter, and do not open the oven for 20 minutes.
What should I serve for a prime rib Christmas dinner?
Creamy garlic mashed potatoes, roasted Brussels sprouts with balsamic, honey glazed carrots, creamed spinach, Yorkshire puddings, a wedge salad, horseradish sauce and au jus. Six sides and two sauces from this list, most of them made the day before, and the timeline above runs the day.
Save the pin so the planner, the timeline and the mashed potato card are one tap away the week of the roast.
More for Prime Rib Night
The roast, the horseradish sauce, the potatoes, the budget version, the leftovers and the mac and cheese.
How to Cook Prime Rib in the Oven
The no-peek method. See the recipe → The SauceHorseradish Sauce for Prime Rib
Five minutes; essential. See the recipe → PotatoesEasy Scalloped Potatoes
The make-ahead potato. See the recipe → BudgetPoor Man’s Prime Rib
Same sides, smaller bill. See the recipe → Day After18 Prime Rib Leftover Recipes
Sandwiches, hash and more. See the list → ComfortBaked Mac and Cheese
The side the kids come for. See the recipe →One potato, one roasted vegetable, one green, bread for the jus and horseradish on the side, with the crisp things roasted while the beef rests. That is the prime rib dinner, handled.
Pin these prime rib side dishes so the amounts and the timeline are ready when the roast is ordered.
