Entree: United States – Southwestern United States / Nevada – Las Vegas Prime Rib

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 40 min

Additional 30 min

Total 3 hrs 40 min

Ingredients

- 1 standing rib roast (bone-in), approx. 6 lb (2.7 kg)
- 2 tbsp (30 g) coarse kosher salt
- 2 tbsp (18 g) freshly ground black pepper
- 1 tbsp (8 g) garlic powder
- 2 tbsp (30 ml) olive oil
- 2 tbsp (8 g) chopped fresh rosemary or 2 tsp (2 g) dried rosemary
- 2 tbsp (8 g) chopped fresh thyme or 2 tsp (2 g) dried thyme
- 1 head garlic, divided (1 clove minced for rub, remaining roasted for mash)
- 2 cups (480 ml) low-sodium beef stock
- 1/2 cup (120 ml) dry red wine (optional) or additional beef stock
- 1 small yellow onion, halved
- 2 bay leaves
- 2 tbsp (28 g) unsalted butter (for au jus)
- 1/2 cup (120 g) prepared horseradish
- 1/2 cup (120 g) sour cream
- 2 tbsp (30 g) mayonnaise
- 1 tsp (5 ml) lemon juice
- Salt and pepper to taste (for horseradish sauce)
- 3 lb (1.4 kg) russet or Yukon Gold potatoes, peeled and quartered
- 4 tbsp (56 g) unsalted butter (for mashed potatoes)
- 1/2 cup (120 ml) half-and-half or whole milk (warmed) for mash
- Roasted garlic from head above (from roasting step)
- 1.5 lb (680 g) asparagus, trimmed
- 1 tbsp (15 ml) olive oil (for asparagus)
- Salt and freshly ground black pepper (for asparagus and potatoes)
- Chopped parsley, for garnish (optional)

Instructions

Short Description:
A generous, showpiece standing rib roast seasoned with a savory herb-garlic crust, roasted to medium-rare and served with a beefy au jus, creamy horseradish, garlic mashed potatoes, and roasted asparagus for a complete Las Vegas-style main course.

Regional Notes:
Las Vegas prime rib emphasizes generous portion size and theatrical presentation—large bone-in standing rib roasts are common and it is traditionally served with au jus and a sharp horseradish sauce to suit the city's steakhouse dining culture. This version keeps the bold seasoning, ample roasting size, and classic accompaniments expected in Las Vegas steakhouses.

1. Remove the roast from the refrigerator 1 hour before cooking to come toward room temperature. Preheat the oven to 450°F (230°C).
2. Make the rub: in a small bowl combine kosher salt, black pepper, garlic powder, chopped rosemary, chopped thyme, 1 clove minced garlic, and 2 tbsp olive oil to form a paste. Pat the roast dry with paper towels and rub the herb-garlic paste all over the roast, including between bones if accessible.
3. Place the roast bone-side down on a rack in a roasting pan with the halved onion placed cut-side down beside it. Roast at 450°F (230°C) for 20 minutes to develop a crust.
4. After 20 minutes reduce oven temperature to 325°F (160°C). Insert an instant-read thermometer into the thickest part of the meat, not touching bone. Continue roasting until the internal temperature reaches 120–125°F (49–52°C) for rare or 125–130°F (52–54°C) for medium-rare; for a 6 lb roast this typically takes about 1.5–2 hours more (watch the thermometer). Remove roast when target temp reached; transfer to a cutting board, tent loosely with foil, and rest 20–30 minutes (carryover will raise temp ~5–10°F).
5. While the roast rests, make the au jus: pour off excess fat from the roasting pan leaving browned bits. Place pan over medium heat on the stovetop (or use a separate saucepan), add 2 tbsp butter and scrape browned bits. Add beef stock, red wine (if using), bay leaves, and any pan juices. Simmer 8–10 minutes, reducing slightly; strain into a bowl, season with salt and pepper to taste, and keep warm.
6. Prepare horseradish sauce: stir together prepared horseradish, sour cream, mayonnaise, lemon juice, and a pinch of salt and pepper. Taste and adjust heat (add more horseradish if desired). Chill until serving.
7. Make roasted garlic mashed potatoes: preheat oven to 400°F (200°C). Slice the top off remaining head of garlic, drizzle with a little olive oil, wrap in foil and roast in oven 30–35 minutes until soft and caramelized. Meanwhile, cook potatoes in salted boiling water until fork-tender, about 15–20 minutes. Drain and return to pot. Squeeze roasted garlic cloves into potatoes, add 4 tbsp butter and warmed half-and-half, mash to desired consistency, season with salt and pepper. Keep warm.
8. Roast asparagus: toss trimmed asparagus with 1 tbsp olive oil, salt and pepper. Spread on a sheet pan and roast in the 400°F (200°C) oven for 8–12 minutes until tender-crisp. Remove and keep warm.
9. Carve the roast: after resting, remove bones if desired and slice prime rib across the grain into thick slices (generous steakhouse portions, about 3/4–1 inch / 2–2.5 cm thick).
10. To serve: arrange slices on a platter with roasted garlic mashed potatoes and roasted asparagus. Pour warm au jus into a small gravy boat and place horseradish sauce at the table. Garnish with chopped parsley if desired.