Garlic & Herb Prime Rib with Roasted Potatoes & Beets
Prep time
Cook time
Total time
In just the right quantities you too can enjoy a slow cooked hearty healthy dish of beef this Fall while enjoying some family time. This Garlic & Herb Prime Rib with Roasted Potatoes & Beets is pact with flavor and nutrition!
Serves: 4
  • 4.5 lbs. boneless rib roast
  • 3 garlic cloves
  • 2 large yukon potatoes, peeled
  • 2 large sweet potatoes, peeled
  • 2 small bunches of beets
  • 4 tbsp. butter, melted (I used olive oil & sea salt)
  • 2 tbsp. montreal seasoning (sometimes called Canadian Spice Rub)
  • 1 tsp. kosher salt
  • 2 tbsp. of fresh rosemary, chopped
  • Salt & Pepper
  1. To prepare the roast:
  2. Preheat oven to 350F.
  3. Chop each garlic clove in half. Cut six small slits into the top of the roast spacing each one out. Push in a garlic clove into each slit and try and use your fingers to close it back up.
  4. Rub the montreal seasoning over the top using pressure to really get it in there.
  5. Rub half of the rosemary over the top using pressure.
  6. Cook for 2 hours or until a temperature of 120 is reached.
  7. Pull the roast out and let it sit for 5 minutes.
  8. Tent a piece of tinfoil over the roast and let it sit for another 5 minutes.
  9. Slice into one inch pieces. Each serving is roughly 10 ounces.
  10. To prepare the roasted potatoes & beets:
  11. Using a mandoline, slice the potatoes and beets. Melt the butter. Pour half of the butter into an oven proof skillet.
  12. Using a brush make sure the pan is coated on the bottom and up the sides.
  13. Grab 5-8 pieces of one potato, 5-8 pieces of the other potato and 5-8 pieces of beets and start layering them around the side of the skillet. Keep repeating the process until a complete circle is formed. Add whatever you have left into the middle of the circle or if your pan is large enough form another circle.
  14. Pour the rest of the butter over the skillet. Season with salt and pepper.
  15. Sprinkle the remaining rosemary over the top and bake uncovered for 1½ hours or until the vegetables reach your desired firmness (I like mine soft!)
Recipe by Momma's Meals at