If you’re wondering what to serve with your prime rib, you’ve come to the right place.
In this article, I list 42 of the most popular side dishes for prime rib.
In a rush? Here’s the short answer.
The best side dishes to serve with prime rib are French-style mashed potatoes, Yorkshire puddings, mushroom risotto, and lemony asparagus. For a surf-and-turf meal, try lobster thermidor. You can also serve something fresh, like a lemon kale parmesan salad or an apple and fennel slaw.
Ready? Let’s jump right in.
French-style mashed potatoes
Also called Paris mash, this mash is usually reserved for special occasions, just like prime rib.
It’s loaded with tons of butter – 1 ½ sticks for every pound of potatoes to be exact!
But it’s this butter that makes these mashed spuds pillowy, creamy, and oh-so-decadent.
Pro-tip: make sure to use real butter.
Why we love this recipe: it’s a luxurious side dish made with only three ingredients.
Honey butter peas
Make your sauteed peas more special by adding some cream cheese, honey, and parmesan cheese to the mix.
The resulting dish?
Lightly sweet and luscious peas with a delectable salty note – they’ll be simply irresistible next to your prime rib.
Psst… add some corn in for a splash of color.
Why we love this recipe: it’s creamy without being too heavy.
Herbed Yorkshire pudding
A prime rib roast dinner won’t be complete without some Yorkshire puddings.
These treats are golden and tall, with light, fluffy insides flavored with fresh rosemary, thyme, oregano, and chives.
The key to perfecting these treats is keeping your oven hot – don’t be tempted to open the oven door while they’re baking!
Why we love this recipe: you can use your prime rib drippings to make these.
Whiskey brown sugar glazed carrots
You could roast some carrots in the same tray as your ribs, but I like cooking them separately because then you can infuse them with whatever flavors you like.
In this recipe, the carrots are cooked in whiskey and brown sugar giving them a sweet caramelized outside and a deep smokiness.
Why we love this recipe: the side will work for a simple dinner or a grand holiday meal.
This is my go-to sauce to serve with prime rib.
The sharpness of the horseradish is offset by the cider vinegar, giving you a creamy sauce with just the right balance between spicy and tangy flavors.
But if you want more heat, you can always add more horseradish!
Why we love this recipe: it can be stored for up to two weeks and gets better the longer you let it sit.
Creamed spinach is a staple in holiday spreads, but have you ever thought about taking it up a notch (i.e making it more cheesy and baking it).
Just thinking about smothering a slice of prime rib with the luxuriously cheesy sauce is enough to make my stomach rumble.
Why we love this recipe: it’s a special dish made with pantry staples.
Turn your prime rib roast into a special surf-and-turf meal with this lobster thermidor.
It may look complicated, but you can achieve this restaurant-quality dish in just 35 minutes.
And if you don’t want to serve it with the meat, you can serve the lobster as a starter with a light side salad.
Why we love this recipe: you keep the lobster in the shell, so it will look great on the plate.
Lemon kale salad
Let’s go back to basics with a salad.
The lemon dressing is massaged into the kale, tenderizing it and adding a refreshing acidity that will cut through the fattiness of your ribs.
It’s super healthy too!
Why we love this recipe: you only need 15 minutes to put this salad together.
There are so many different risotto flavors but my favorite one to serve with roast beef is mushroom.
I think the earthy flavor of the mushrooms pairs really well with the savory meat.
And if you want to make it really special… add truffle.
If you prefer something lighter, try an asparagus or lemon risotto.
Why we love this recipe: it’s cozy and comforting.
Fennel and apple slaw
You could go for a traditional creamy coleslaw, but I always like to mix things up
So here’s an apple and fennel slaw.
The apples are crisp and fresh, while the fennel has a mild anise-like flavor. And no – it doesn’t taste like licorice, so don’t let that put you off!
Why we like this recipe: it’s a healthier version of your traditional coleslaw.
Got some leftover prime rib?
Don’t let it go to waste – shred it and turn it into a hefty prime rib sandwich.
You can use any bread rolls, but I love stuffing shredded prime rib into ciabatta rolls (with some horseradish sauce or mustard).
They’re chewy, with a lightly crisp crust, making them the perfect sandwich bread.
Why we love this recipe: it’s hands-on, but lots of fun.
Lemony asparagus with bacon
Need something quick, easy, and warm to serve with your prime rib?
Try this stir-fried asparagus.
You get perfectly green and crisp-tender asparagus spears with a zesty, savory flavor thanks to the additions of lemon and bacon.
It’s nourishing and comes together in just 15 minutes.
Why we love this recipe: it’s perfect for a springtime roast.
Gruyere potato au gratin
Elevate your prime rib with a serving of this indulgent potato au gratin.
The dish features tender potato slices drenched with a rich two-cheese sauce (gruyere and parmesan) and then topped with even more cheese!
Psst… you’ll probably need an after-dinner nap.
Why we love this recipe: it’s a rich, decadent dish that’s will fill everyone up.
Molten lava cake
Cap off your fancy prime rib roast meal with this gorgeous molten chocolate lava cake.
This elegant dessert is a favorite at restaurants, but it’s really not that hard to replicate at home. You just need to get the timing right.
And if you do end up overcooking it… it will still taste great!
Why we love this recipe: it’s a guaranteed crowd pleaser.
What To Serve With Prime Rib
- Prepare your prime rib according to your favorite recipe.
- In the meantime, choose one of the following sides to serve alongside it.
- Side dishes include: French-style mashed potatoes, honey butter peas, herbed Yorkshire pudding, whiskey brown sugar glazed carrots, horseradish sauce, spinach gratin, lobster thermidor, lemon kale salad, mushroom risotto, fennel and apple slaw, ciabatta rolls, lemony asparagus with bacon, gruyere potato au gratin, and molten lava cake.
- Serve immediately and enjoy!