Spring Holiday Prime Rib with Potatoes

Spring holidays are coming, and that means good food and company—hopefully with a side of laughter (and some bickering over who gets the last roast potato).

If you’re looking to make a meal that feels a little special without making things complicated, try this Herb-Roasted Prime Rib with golden, crispy potatoes. The standing rib roast is a flavorful cut that turns out tender and juicy on the inside, with a beautifully browned crust on the outside. The potatoes? They soak up all those delicious, savory drippings—because who wants to overthink the side dish?

At Walden, we’re all about sourcing beef from independent family farmers who are doing it right. So you can feel proud about what’s on the table—and focus on enjoying the people around it.

Happy cooking (and happy eating).

Walden Notes:

• A high-heat start means it creates a flavorful crust and locks in the juices. 
• Slow and low cooking ensures an even cook, giving you that perfect medium-rare doneness.
• Resting time allows the juices to redistribute, ensuring a moist and tender bite.
• Making ahead saves time; the herb paste can be prepared 24 hours in advance and refrigerated in an airtight container.

Serves: 10 – 12
Time: 3 3/4 Hours

Ingredients:

• 1 first-cut (3- or 4-rib) beef standing rib roast
• 2 ½ teaspoons salt
• 1 ¼ teaspoons pepper
• 3 tablespoons minced fresh thyme leaves
• 3 tablespoons minced fresh rosemary
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon all-purpose flour
• 1 teaspoon sugar
• 3 pounds small red potatoes, scrubbed and halved

Directions:

• Remove the prime rib roast from the refrigerator at least 1 hour before cooking. This is key; don’t skip this step it allows for even cooking throughout the roast and prevents the outside from overcooking while the center is still cold. 
• Adjust the oven rack to the lowest position and heat the oven to 450 degrees. Season the roast liberally with 2 teaspoons salt and 1 teaspoon pepper and your favorite herbs and spices (some of our go-to’s are garlic, pickling spice, rosemary, and thyme). Arrange the roast on a V-rack set inside the roasting pan—roast until well browned, about 1 hour.
• Combine herbs, mustard, oil, flour, and sugar in a small bowl. Remove roast from oven and reduce heat to 250 degrees. Spread herb mixture evenly over top of roast. Return to the oven and roast until the center of meat registers 125 degrees (for medium-rare), about 1 1/2 hours. Transfer to a cutting board and let rest, uncovered, for 30 minutes.
• Meanwhile, increase the oven temperature to 450 degrees. Pour off all but 3 tablespoons of fat from the roasting pan. Toss the potatoes, remaining salt, and remaining pepper in a large bowl. Arrange the potatoes, cut-side down, in the roasting pan. Roast until golden brown and tender, about 30 minutes.
• Transfer potatoes to a serving bowl. Carve the meat off the bones and slice to your desired thickness. And there you have it! Serve up and enjoy.