Roast Prime Rib with Sauteed Asparagus, Onion and Mushroom

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After two weeks of relaxing. and I am now ready to start a new year of writing and posting what I will be cooking to share with all of you. Thank you once again to all of you for supporting me throughout the entire 2016 by visiting my website. Last year I really enjoyed cooking and writing, and posted almost to my targeted numbers. I hope this year I could do the same as the last.

Well, I would like to start off with my recipes for what I had prepared for my family dinner over the past holidays. The meal for last holidays were rather simple as I was busy looking after my grandkids in New York. Also my son and his fiancé were so kind to help me prepared the meal. She also cooked two dishes to share with the family. They specifically wanted this dish as the main entrée. It is a easy dish to prepare and the end result was great.




1 2 pounds Bone-In Prime Rib

1 teaspoon freshly ground black pepper

1teaspoon salt

1 teaspoon paprika

1 teaspoon onion powder

½ teaspoon garlic powder



Remove prime rib from refrigerator and allow the meat to come to room temperature, about 3 hours depending on the size of the roast.

Preheat oven to 425 degrees F.

Unwrap the roast and blot with a kitchen paper towels to dry a little.

Meanwhile combine black pepper, salt, paprika, onion powder, garlic powder, and celery seed into a small bowl. Coat the roast all over with the mixture.

Heat a large oven-proof sauté/frying pan over high heat and drizzle very lightly oil and as the pan is hot, place the whole prime rib in the center and brown both sides of the meat and then brown all the sides with the help of a tong. Then transfer the sauté/frying pan in to the preheat oven until cooked to your desired degree of doneness; about 40-50 minutes (20 minutes a pound) for medium-rare. Roast to an internal temperature of 120 degrees F. for medium-rare; 130 degrees F. for medium; or 140 degrees F. for well done.

Remove from the oven and cover with aluminum foil. Allow to rest in a warm spot for 20 minutes to 30 minutes before slicing.


Sauteed Asparagus, Onions and Mushrooms


12oz fresh asparagus, snap off the tough ends of the asparagus and sliced into 2” pieces

8oz sliced button mushrooms

1 small red onion, peeled and sliced

3 tablespoons canola/vegetable/corn/olive oil

1/8 teaspoon black pepper

½ teaspoon salt

1/8 teaspoon garlic powder

½ fresh lemon, juiced



Heat a sautéed pan with canola/vegetable/corn/olive oil over medium-high heat. Add sliced red onions and sauté for 20 seconds, follow by asparagus,

Stir to combine and reduce heat to medium and cook for 3 minutes. Add the mushrooms, sliced sweet peppers, black pepper, salt, garlic powder and stirring constantly for 5 minutes. Heat off and sprinkle the lemon juice.


To Serve:

Arrange the roasted prime rib meat on a large platter and place all the sautéed vegetables all along the sides of the roast.



This entry was posted in Fruits and Vegetables, Pork and Beef, Western. Bookmark the permalink.

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