Sunday is our favorite day of the week to cook. Every week we share a recipe so you can cook along with us.
There’s something special about Sunday dinner — the perfect excuse to slow down, gather around the table, and savor every bite. This week, I’m bringing you a showstopper recipe that’s as comforting as it is impressive: Prime Rib with Fondant Potatoes.
This is the kind of meal that feels straight out of a steakhouse but is surprisingly approachable to make at home. The prime rib comes out tender, juicy, and packed with flavor, while the fondant potatoes are crispy on the outside, creamy on the inside, and pure decadence. Pair it with a bold red wine, and you’ve got the ultimate feast.
Happy Sunday!
Joel Gamoran
Chef, Founder & CEO
Ingredients
- Prime Rib:
- 1 (5–6 pounds) prime rib roast (bone-in for extra flavor)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 4 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- Instant-read thermometer
- Fondant Potatoes:
- 6 large yukon gold potatoes, peeled
- 4 tablespoons ghee (clarified butter)
- 1 1⁄2 cups chicken stock
- 4 garlic cloves, crushed
- Fresh thyme sprigs
- Salt and freshly ground black pepper
- Horseradish Cream:
- 1⁄2 cup sour cream
- 2 tablespoons prepared horseradish, or to taste
- 1 teaspoon Dijon mustard
- 1 tablespoon chives, finely chopped
- Salt and pepper to taste
Instructions
- Cook the prime rib. Bring the prime rib to room temperature for about 2 hours before cooking. Preheat the oven to 450°F (230°C). Combine the minced garlic, chopped rosemary and thyme, olive oil, salt, and
pepper to create a rub. Evenly coat the prime rib with the herb rub.
Place the prime rib in a roasting pan, bone-side down, and roast for 20
minutes. Reduce the oven temperature to 325°F (160°C) and continue to roast until it reaches the desired doneness, 50–80 minutes. Remove from the oven, cover with foil, and let it rest. - Make the fondant potatoes. Cut the potatoes into large, barrel-shaped pieces. In an oven-safe pan, heat the ghee over medium-high until hot. Add the potatoes and sear until they are golden brown on both sides,
seasoning with salt and pepper as they cook. Once browned, add the chicken stock, crushed garlic cloves, and a few sprigs of thyme to the pan. Bring the stock to a simmer, then transfer the pan into the oven at 325°F (160°C) alongside the prime rib. Cook the potatoes until they are soft and the stock has reduced, approximately 30–40 minutes, basting occasionally with the ghee and juices. - Mix the horseradish cream. Mix the sour cream, horseradish, Dijon mustard, and chives in a bowl. Season with salt and pepper to taste.
Chill in the refrigerator until ready to serve. - Serve! Slice the rested prime rib and serve with fondant potatoes on the plate alongside the prime rib. Serve with a dollop of the horseradish cream. Garnish with additional chives or fresh herbs if desired
