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Prime Rib and Potatoes

 Prime Rib and Potatoes
I've discovered a variety of small roasts that work well for two, without creating leftovers for the rest of the week. This prime rib is perfect for a holiday meal when company isn't coming. The portion for each is generous, and the flavor is unsurpassed. -Richard Fairchild, Tustin, California
2 ServingsPrep: 10 min. Bake: 1-3/4 hours + standing

Ingredients

  • 1 tablespoon olive oil
  • 1 small garlic clove, minced
  • 1 bone-in beef rib roast (about 3 pounds and 2 ribs)
  • 2 large baking potatoes

Directions

  • Combine the oil and garlic; rub evenly over roast. Place roast, fat
  • side up, in a small roasting pan. Place a potato on each side of
  • roast. Bake, uncovered, at 325° for 2 to 2-1/2 hours until meat
  • reaches desired doneness (for medium-rare, a meat thermometer should
  • read 145°; medium, 160°; well done, 170°). Let stand for
  • 10 minutes before carving. Yield: 2 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.