Garlic Prime Rib Dinner. A perfectly roasted dry rubbed garlic prime rib roast with garlic mashed potatoes and plenty of side dish suggestions. The ultimate family Sunday dinner menu.
Here’s a complete meal idea for a fantastic garlic prime rib weekend dinner. It comes with a full menu, complete with links to all the side dishes shown to accompany this delicious smokey and spicy flavoured prime rib roast.
The roast is rubbed with a mixture of herbs and spices including smoky ground chipotle peppers. Also, the roast gets deeply infused by garlic inserted into the meat for a full flavour experience.
We served this fantastic roast with roasted garlic and sour cream mashed potatoes, a family favourite around here. As are the bacon and cashew brussel sprouts and onion gravy.
No roast beef dinner is complete in this house without our traditional popover version of Yorkshire Pudding. Getting them right is essential to our enjoyment of this fantastic meal.
Garlic Prime Rib. Comfort food perfection.
This is comfort food at its very best which can serve as a celebratory meal or a perfect Sunday dinner.
The recipe for the mashed potatoes follows along with links to the recipes for the other side dishes. Plus, if you’d rather roast your potatoes at the same time as the prime rib, the recipe for Perfect Roast Potatoes is listed as well.
I like to use a rib eye roast for this recipe. I prefer to buy the roast whole and then easily separate the ribs from the rib eye portion. This is very easy to do with a sharp knife by following the natural structure of the meat.
The rib eye roast then becomes a great prime rib dinner like this recipe or our Herb and Garlic Crusted Prime Rib Roast with Burgundy Thyme Gravy. The ribs get frozen to use later.
Like this Braised Garlic Prime Rib recipe?
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Originally published November , 2011. Updated January 2020, to include additional photos, nutritional information and a new printable recipe page.
- 5 - 6 lb prime rib roast
- 6 cloves garlic
For the dry rub
- 2 tbsp dry mustard
- 1/2 tsp ground black pepper
- 1 tsp ground chipotle pepper powder
- 1 tsp salt
- 2 tsp smoked paprika
- 1 tsp ground dry thyme
For the Garlic and Sour Cream Mashed Potatoes
- 5 lbs potatoes
- 1 large head garlic
- 1 tbsp olive oil
- ½ -1 cup sour cream
- 1/4 cup melted butter, optional
- Salt and pepper to season
- Pierce the roast about1 1/ 2 inches deep in a dozen spots over the surface of the roast. Push a 1/2 clove of garlic into each hole. The garlic pieces are easily removed as you slice the roast to serve if you choose.
- Mix together all ingredients for the dry rub. Rub the spice mix over the entire surface of the meat.
- Roast, uncovered on a rack on a roasting pan at 425 degrees F for 20 minutes before reducing the heat to 350 degrees F for the remainder of the cooking time, approximately 15-17 minutes per pound as a guide for medium rare.
- The best way to be sure is to use a meat thermometer inserted half way into the roast. The thermometer should read about 130-135 degrees F for medium rare and 145-150 degrees F for well done.
- After the proper internal temperature has been reached, remove from the oven and cover loosely with aluminum foil.
- Allow the roast to rest for 20 minutes before carving and serving.
To prepare the Garlic and Sour Cream Mashed Potatoes
- Roast the garlic head in a piece of aluminum foil. Slice the top off the entire head of garlic only taking the very tips off the cloves. Sprinkle with a pinch of salt and pepper and pour the olive oil all over.
- Seal the aluminium foil packet and roast in a 350 degree F oven for about 45 minutes or until the garlic is very soft and slightly brown.
- Remove from foil and squeeze the roasted garlic cloves from their skins, then mash them into a paste with a fork.
- Peel potatoes and boil in salted water until potatoes are completely cooked and fork tender.
- Add the roasted garlic to 2 or 3 of the potatoes and mash well, then add to the rest of the potatoes and mash them all together. This will ensure that the roasted garlic is evenly distributed throughout the mashed potatoes.
- Add the sour cream and butter and mix well. Add only enough of the sour cream to bring the potatoes to a creamy consistency. Season with salt and pepper and serve.
- For a non spicy, more traditional version of this recipe, simply omit the smoked paprika and chipotle powder.
- Nutritional information is for the roast beef only.
- When roasting a large piece of beef it is important NOT to put it into the oven straight out of the fridge. It is much more difficult to get the proper internal temperature for medium rare or rare if the center is very cold. Keep the beef covered in plastic wrap but take your roast out of the fridge for an hour or more before it goes in the oven to let it come up to a little cooler than room temperature. You'll find the final result you're looking for much easier to achieve if you follow this tip.
Serving Size10 servings
Amount Per Serving Calories 688 Saturated Fat 25g Cholesterol 137mg Sodium 338mg Carbohydrates 1g Fiber 1g Sugar 1g Protein 31g