Balanced Prime Rib Power Plate
A hearty, satisfying meal that delivers rich flavor, comfort, and balance on one plate
If you’re looking for a meal that feels indulgent yet complete, this Balanced Prime Rib Power Plate is exactly that. Juicy, well-seasoned prime rib takes center stage, paired with crispy roasted potatoes and vibrant green vegetables. It’s the kind of plate that works for a weekend dinner, a special family meal, or anytime you want something filling and nourishing without being heavy.
This dish is all about balance: protein for strength, carbohydrates for energy, and vegetables for freshness. Every component is simple on its own, but together they create a restaurant-style plate that feels thoughtful and satisfying.
Ingredients
Prime Rib
- 1 slice or portion of prime rib (8–12 oz)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika (optional, for color and warmth)
Roasted Potatoes
- 2 cups potatoes, peeled and diced into bite-size cubes
- 1 tablespoon olive oil
- Salt and black pepper
- ½ teaspoon garlic powder
Green Beans (or Vegetable of Choice)
- 1 cup green beans, trimmed
(Broccoli or asparagus work beautifully as well) - 1 teaspoon olive oil
- Salt and black pepper
Optional
- ¼ cup beef gravy or au jus for serving
Instructions
1. Prepare and Season the Prime Rib
Take the prime rib out of the refrigerator about 30 minutes before cooking so it can come closer to room temperature. This helps it heat evenly and stay juicy.
Pat the meat dry with paper towels. Rub it lightly with olive oil on all sides, then season generously with salt, black pepper, garlic powder, onion powder, dried thyme, and paprika if using. Press the seasoning into the meat so it adheres well.
Heat a heavy skillet over medium-high heat. Once hot, place the prime rib in the pan and sear for about 2–3 minutes per side, until a deep golden-brown crust forms. This step locks in flavor and adds richness.
Transfer the seared prime rib to a baking dish and place it in a 325°F (160°C) oven. Heat until it reaches your preferred doneness or is warmed through if already cooked.
- Medium-rare: warm but still pink in the center
- Medium: slightly firmer with less pink
Remove from the oven and let it rest for 10 minutes before slicing. Resting is essential—it allows the juices to redistribute, keeping the meat tender and moist.
2. Roast the Potatoes
While the prime rib is resting or cooking, prepare the potatoes.
Place the diced potatoes in a bowl and toss with olive oil, salt, pepper, and garlic powder until evenly coated. Spread them in a single layer on a baking sheet to ensure they crisp properly.
Roast in a 425°F (220°C) oven for 20–25 minutes, flipping halfway through. The potatoes should be golden brown on the outside and soft on the inside, with slightly crisp edges.
3. Cook the Vegetables
Toss the green beans with olive oil, salt, and pepper.
You can roast them in the oven for 10–12 minutes until tender-crisp with lightly blistered edges, or sauté them in a hot pan for 5–6 minutes if you prefer a quicker method. The goal is to keep them bright, fresh, and slightly crunchy.
4. Assemble the Plate
Slice the rested prime rib against the grain for maximum tenderness. Arrange it on the plate alongside the roasted potatoes and green beans.
If desired, drizzle a small amount of warm beef gravy or au jus over the meat for extra depth and moisture.
Serving Notes & Tips
- For a lighter plate, reduce the potatoes slightly and add more vegetables.
- For a heartier meal, increase the potato portion or add a side salad with a simple vinaigrette.
- Leftover prime rib works beautifully sliced thin for sandwiches or reheated gently the next day.