What goes well with Prime Rib?

Question

I am making Prime Rib (for the first time) for my family, and I am trying to decide what to serve with it. My husband is allergic to potatoes, so the traditional baked potato is out. Any suggestions on classy sides to complement this meal?

Answer 1

Fancy Rice

2 (6 1/4 ounce) boxes long grain and wild rice blend (I use Uncle Ben's)
1 onion, chopped
2 cups mushrooms, sliced
1 bell pepper, chopped
1 garlic clove, minced
1/2 cup butter, divided
4 cups chicken broth
1/2 cup parmesan cheese
1 bell pepper, thinly sliced
1 cup heavy cream
salt and pepper, to taste
Cook onion, chopped bell pepper, mushrooms, and garlic in 1/4 cup of butter until the onion is transparent. Add rice and herb packets and cook, stirring, until the rice begins to turn golden.
Add the chicken broth and simmer gently in a covered pan until the rice is barely tender and the liquid is mostly absorbed.
Preheat oven to 400 degrees.
Butter a deep casserole dish. Lightly transfer half the rice mixture to the dish with a fork. Top with half the pepper rings and half the cheese. Repeat layers. Dot with remaining butter and pour cream over the top.
Cover and bake at 400 degrees for 20 minutes.

Roasted Asparagus
1 lb asparagus
olive oil
parmesan cheese
Clean and break off tough ends of asparagus.
Roll asparagus in olive oil, coating each one.
put on cookie sheet.
Bake at 400 for 15-20 minutes, until tender and crisp.
Take out and sprinkle parmesan cheese over them.
return to oven for 5 minutes.

Holiday Salad
/2 head curly endive lettuce, chopped
1/2 head escarole, chopped
1/2 head romaine lettuce, chopped
4 cups apples, coarsely chopped and sprinkled with lemon juice
1 cup celery hearts, thinly sliced
1 cup walnuts (optional) or pecans, coarsely broken (optional)
1 cup dried sweetened cranberries
Serve with a dressing that suits your family's tastes. I like a basalmic vinegrette or a vinagrette made with cider vinegar, crumbled bacon, and finely minced sweet onion. But when serving a crowd best offer an assortment.


Buttery Dinner Rolls
3 cups all-purpose flour
2 (1/4 ounce) packages active dry yeast
1 teaspoon salt
2 tablespoons sugar
1/4 cup nonfat dry milk powder
1 1/4 cups water (105-115 degrees)
1 large egg, slightly beaten
8 tablespoons butter, melted
2 tablespoons butter flavor shortening
Place 2 cups flour in a large mixing bowl.
Add yeast, salt, sugar and dry milk.
Set aside.
In a mixing bowl, combine water and egg and stir to blend.
Make a well in the center of the dry ingredients.
Pour water mixture into well.
Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl.
Add 1/2 the melted butter and beat to incorporate.
Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition.
Cover bowl with plastic wrap.
Set dough in a warm, draft-free place such as oven with pan of hottest tap water on rack below.
Allow batter to rise until doubled in bulk, about 1 hour.
Coat cups, bottoms and sides of a 12-cup muffin pan (or two small round pans) with butter-flavored vegetable shortening.
Punch down batter (batter will be extremely soft and sticky).
Drop by hand or spoonful into prepared muffin pan cups to make 12 rolls (if in pan, each roll touching the next).
Brush dough with 1/2 remaining melted butter.
Let rise, uncovered, in warm, draft-free place until almost doubled in bulk, about 30 minutes.
In preheated 400-degree oven, bake rolls on middle rack 16-18 minutes.
Brush tops of cooked rolls with remaining melted butter.
Serve immediately.

These are dishes I have served at my dinners the rice is great and a good substitution for potato.

Answer 2

The traditional...

YORKSHIRE PUDDING

3/4 c. flour
1/2 tsp. salt
2 eggs
1 c. milk
4 tbsp. oil

Beat flour, salt, eggs, milk together until very smooth, scraping bowl occasionally.

Refrigerate batter 2 hours or longer. (important!)

Heat oven to 450 degrees.

Measure oil into 8 x 8 x 2 inch square Pyrex pan. *(See note)
Heat for 2 minutes. (until just about smoking)
Pour batter into pan and bake for 20-30 minutes.
Do not open door. (Peeking makes them fall.)
Serve immediately.

When fresh from oven good Yorkshire pudding is a puffy irregular shaped golden mass, unlike any other baked dish. On standing a few minutes, the surface settles more or less evenly and when cut the outer crust is tender, crisp and center soft and custardy.

Serves 6.
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REALLY traditional cooks will use the fat/drippings from the roasting pan, and, in fact will do this in the roasting pan itself! Don't though. It's a real mess.

*If you are having guests, an easy trick is to use a muffin pan, put a good inch of canola oil in the wells, heat them up good and hot and use a turkey baster to fill the wells right there on the oven rack.

Be quick! Shut the door and stand back! They'll poof up and color beautifully and with a little of the jus, are a light, wonderful side!

Best wishes!

Answer 3

Horseradish sauce, of course, garlic and tarragon mashed potatoes and any kind of steamed vegetable... The following salad is excellent with prime rib: Baby lettuce greens Creamy raspberry vinagrette dressing grated asiago cheese Home roasted or lightly candied pecans (toasted: toast at 350 degrees about 20 minutes or til toasted) (candied: soak in lukewarm water 10 min, drain, toss with sugar and toast at 350 till moisture is gone and nuts are toasted) Fresh diced up pears (or raspberries in season) You can also substitute a basalmic vinegrette and blue or gorgonzola cheese

Answer 4

Wild Rice, Asparagus, Arugula lettuces w/lemon &/or Italian salad dressing, sautéed mushrooms, sweet potatoes or candied yams. All the above are great choices when serving prime rib.

Answer 5

wrap 5-7 frozen green beans (the skinny french style) with pre-cooked bacon. pour a mixture of butter and worchestershire over the top and bake for 30 minutes yum!!

That plus sauteed musrooms and onions in puff pastry would be wonderful!!

Answer 6

I have a great recipe for baked polenta with parmesan. I served it at a dinner party, and everyone went wild over it. I served it with veal chop, but prime rib goes just fine with it (in fact, I think that was suggested with the recipe). It's delicious. I'm sure you can find one at epicurious, but if you need mine, let me know and I'll send it to you.

Answer 7

I like to do roasted green beans (use the whole frozen ones and cook them in a pan until they are just under crispy)

Maybe glazed carrots or asparagus.

Answer 8

Serve other roasted veggies like carrots, onion, garlic, brussel sprouts, turnips, butternut squash, etc.

Toss the in oil, season, and bake in a hot oven until tender.

Answer 9

1. risotto with or without mushrooms
2. steamed asparagus topped with hollandaise sauce or parmesan cheese
3. sauteed mushrooms
4. large fried onion rings
5. steamed broccoli with melted cheese sauce
6. creamed spinach
7. Italian spinach
8. broccoli casserole
9. hearts of iceberg lettuce with sliced cucumbers, sliced scallions, chopped celery, diced red bell pepper, sliced black olives topped with dressing of choice and croutons!
10. rice pilaf

Answer 10

Broccoli rice and cheese bake,or a cesar salad,or green bean almondine