5 Super Sides to Pair With Your Holiday Prime Rib

Go simple with the sides to keep the holiday prime rib the star of the show. Here are five sides that will complement, not outshine, the main course.

Roasted Fingerling Potatoes

Ingredients

• 1 lb. fingerling potatoes, cleaned
• 1 sprig fresh rosemary
• 4 sprigs fresh thyme
• Olive oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 425F. Remove leaves from the rosemary and thyme, chop finely and set aside. Place potatoes in a large bowl, add the finely chopped herbs, salt, pepper, and a small amount of olive oil. Toss to coat evenly. Place mixture on a baking sheet and put it in a 425F oven. Roast for 20 minutes or until golden brown on the outside, and easily pierced by a fork. 

Asparagus Three Ways

The Basics

Toss asparagus with olive oil, salt, and pepper. Place over high heat for 3-5 minutes (or until desired doneness). Serve immediately

Bacon Wrapped

Grab a pack of your favorite bacon, and wrap one slice around each stalk of asparagus, making sure that you cover as much of the asparagus as possible. Lightly coat with olive oil and pepper. Place bundles in a 400F oven onto a cookie sheet and bake for 10 minutes, using tongs to turn over. Bake another 10 to 15 minutes until the bacon is crispy.

Lemon and Goat Cheese

Toss asparagus with olive oil, salt, and pepper. Roast in a 425F oven for 20 minutes or until they're tender. Top with a sprinkling of goat cheese, lemon zest, and lemon juice.

Creamy Potatoes Au Gratin

Ingredients

• 1-3/4 lbs. Yukon Gold or yellow potatoes
• 2-1/2 cups milk
• Salt and pepper, to taste
• 1-1/2 tsp. minced garlic
• 1/2 cup heavy whipping cream
• Gruyere, Parmesan, or other sharper cheese (optional)

Instructions

1. Preheat oven to 375F.
2. Peel potatoes and then slice to 1/8th-inch slices. Do not rinse, as the starch from the potatoes will help thicken the sauce.
3. Bring the milk to a simmer over medium heat. Once at a simmer, add potatoes, salt, pepper, and garlic.
4. Simmer for about 5 minutes, stirring frequently to prevent sticking, until the sauce has thickened. 
5. Remove milk and potatoes from heat, and transfer to a baking dish. (Tip: Shallow dishes work best, but make sure it will hold at least 7 cups.)
6. Pour heavy cream over the top (and if you’re including it, sprinkle grated cheese over as well), and place in oven.
7. Bake for 1 hour or until potatoes are easily pierced with a fork.
8. Remove from oven and let sit for 20 minutes before serving.

Sautéed Green Beans

Ingredients

• 1 lb. fresh green beans, trimmed
• 1 tbsp. unsalted butter
• 1 tbsp. olive oil
• 2 tbsp. fresh garlic, minced
• Salt and pepper, to taste

Instructions

1. Heat oil and butter in a 12-inch sauté pan.
2. Once the butter has melted and is starting to bubble, add garlic and stir until fragrant (about 30 seconds to one minute).
3. Add green beans and stir to coat with butter, oil, and garlic mixture.
4. Sauté, stirring, for five minutes or until green beans are cooked through.

Yorkshire Pudding

Ingredients & Supplies

• 12-cup muffin tin
• 1 cup milk
• 1 cup flour
• 2 eggs
• 1 tsp. salt
• 2 tbsp. beef drippings, vegetable oil, or butter

Instructions

1. Preheat the oven to 450F.
2. In a bowl, whisk the eggs, milk, flour, and salt. Careful not to overmix.
3. Let the batter rest for ten minutes.
4. Add a teaspoon of drippings (or oil) to each cup of the muffin tin and place in the oven to heat, about five to seven minutes.
5. Divide the batter equally to fill each muffin cup halfway.
6. Place muffin tin back in the oven
7. Bake for 10 to 12 minutes, or until the puddings are golden brown. Serve immediately.