Ingredients:

  • 1 Standing Rib Roast (3 bones, approx. 6.5 lbs)
  • 3 tbsp Kosher salt
  • 2 tbsp Coarsely ground black pepper
  • 4 cloves garlic, minced
  • 2 tbsp Fresh rosemary, finely chopped
  • 2 tbsp Fresh thyme, finely chopped
  • 3 tbsp Olive oil
  • 5 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 8 cloves garlic, smashed and peeled
  • 1 cup Unsalted butter
  • 1.5 cups Heavy cream
  • 1 cup Whole milk
  • 2 tsp Sea salt
  • 1 tsp White pepper
  • 2 tbsp Fresh chives, finely minced

Instructions:

  1. Temper the Prime Rib by bringing it to room temperature for 2 hours. Combine Kosher salt, black pepper, minced garlic, rosemary, thyme, and olive oil to create a paste. Rub the mixture over all sides of the roast.
  2. Preheat oven to 450°F (232°C). Roast the beef for 15 minutes to sear, then reduce heat to 325°F (163°C). Cook until an instant-read thermometer registers 120°F (49°C) for medium-rare. Remove from oven and let rest for 30 minutes.
  3. Place cubed potatoes in a large stockpot and cover with cold, heavily salted water. Bring to a boil, then reduce to a simmer for 15-20 minutes until fork-tender.
  4. In a small saucepan, combine heavy cream, whole milk, unsalted butter, and smashed garlic cloves. Simmer on low for 10 minutes to infuse the dairy with garlic oils, ensuring it does not boil over.
  5. Drain the potatoes and return them to the hot pot for 2 minutes to steam-dry. Pass the potatoes through a ricer or food mill into a clean bowl for a lump-free texture.
  6. Strain the warm garlic-infused cream mixture through a fine-mesh sieve into the potatoes. Fold gently with a silicone spatula, adding sea salt and white pepper. Garnish with minced chives and serve alongside the sliced Prime Rib.