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Rib Roast Side Dishes?

I'm making a rib roast with au jus for Christmas, but need ideas on what sides should accompany the main dish. Salad, bread and dessert ideas are also welcome!

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  1. We always have scalloped potatoes and a simple mixed green salad. And crusty on the outside, soft on the inside bread.

    1. Decadently creamed spinach....if Boston Market is in your area, I'd simplify life by buying pints of theirs, but don't bother with the frozen supermarket version with the BM label. It's very disappointing. Trader Joe's frozen creamed spinach is also quite good, but BM's is better, made with onions and an Alfredo sauce.

      Whipped parsnips with butter and nutmeg....although late winter/spring-dug parsnips are sweeter, so a touch of maple syrup or honey might be needed.

      1. It's such a versatile main dish I wouldn't worry about trying to match up side dishes the same way I might if I were serving say, fish. With that said, scalloped potatoes, cheese pearl onions, and creamed spinach pop into my head first. Those are all pretty heavy side dishes so maybe go with a strongly flavored, yet refreshing salad. Something like arugula, watercress, or dandelion greens would be nice. Bread is bread... what exactly are you looking for there? With dinner, no matter what it is, I always go after a crusty baguette or something similar.

        1 Reply
        1. re: HaagenDazs

          In a reply to myself - that's pretty funny that 3 people came up with very similar ideas right about the same time. That should help guide you through your selections!

        2. Cooks Illustrated has a recipe for individual Yorkshire puddings in their Nov./Dec. 2002 issue. Super easy and a fun thing to serve. I'd tried to copy a link but it didn't work. But if you google it, you'll find it easily.

          2 Replies
          1. re: c oliver

            I always do garlic mashed potatoes when I make rib roast. You have to have something for the au jus, right?

            1. re: northside food

              Agreed...mashed potatoes mashed potatoes mashed potatoes! With lots and lots of garlic and cheese...oh yum. I also always do homemade sourdough rolls (because I'm a carb whore) and then sauteed fresh green beans. Yummy.

          2. We are having a rib roast as well and sides are 1) 7 herb green salad 2) Roasted root vegetables with gremolata 3) Potatoes rosti ( the latter 2 are from Sunday Suppers) and for dessert chocolate pots de creme ...will start with gougeres and champagne Yummmm

            1. We are having rib roast on Thursday as part of Chanukah celebration. Serving it with potato pancakes and roasted garlicky cauliflower. Would suggest roasted cauliflower or lemony asparagus, as this is easy to make and everyone loves it.

              1. My mom makes rib roast every year with a side of rigatoni or penne with a basic red sauce. Green salad with a nice homemade oil and vinegar (or fresh lemon, herbs) dressing - nothing creamy. Rolls.
                And horseradish for the roast.

                It's awesome, even when I was a vegetarian . . . .

                1. I'm having roasted fingerling potatoes with garlic and olive oil, a salad of arugula, tangerines, avocado, and red onion with a lemon vinaigrette, and whatever vegetable looks good midweek. I'm thinking Brussels sprouts, green beans or broccoli. I'll steam them, then dress with lemon and olive oil. Caramel cake for dessert.

                  1. Thanks for all of the answers. How much would a rib roast cost? I've been given $50. Is that enough? Should I consider a rib eye roast?

                    2 Replies
                    1. re: DChrissy80

                      How many people are you serving? I can easily serve four with a two rib-ber. I'm seeing bone-in rib roasts here in NoCal for $5/# so you could do a lot of "damage" for $50. I'm not sure I know the difference between a rib roast and a rib eye roas.

                    2. DChrissy, in the Philly area, Giant and Genuardis (Safeway) have rib roasts on sale at $4.99/lb, so you should be set

                      As for sides, I do a twice baked potato. Also are caramelized pearl onions. I used the jarred ones rinsed, with butter, brown sugar and a little Paul Prudhommes Vegetable Magic or Lawry's Season Salt. Sometimes a splash or so of port if I have any handy. Then something green. Serve popovers in a basket.

                      1 Reply
                      1. re: FriedClamFanatic

                        I saw a recipe for roasted potatoes - small red potatoes tossed with olive oil and rosemary and garlic and salt. Served with a lemon aoli. (Mayo, lemon zest) It was a Rachel Ray recipe and it looked wonderful!

                        You might also look for something like lemon orzo or a risotto. That'd be great too.