The 17 Best Side Dishes for a Prime Rib Dinner

Special Dishes for a Special Occasion Meal

Bacon roasted brussel sprouts

The Spruce

 

Prime rib is a special occasion-worthy cut of beef that's perfectly suited for Christmas feasts, New Year's Eve dinners, or really any time you want to serve a truly celebratory meal. With the main course accounted for, there's only one more thing to do: select side dishes that pair with the succulent, rich, meaty flavor of prime rib.

  • 01 of 17

    Gordon Ramsay's Yorkshire Pudding

    Gordon Ramsay's Yorkshire Puddings

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    Yorkshire pudding is a traditional part of British prime rib dinner. You can think of it as something between a popover and a souffle, with beef drippings used to coat the muffin tin for extra meaty richness. This recipe—adapted from the one by chef Gordon Ramsay—produces beautifully puffed, golden brown and crispy Yorkshire puddings.

  • 02 of 17

    Truffled French Fries

    Truffled French Fries

    The Spruce

     

    French fries scented with aromatic truffle oil are a decadent way to enjoy potatoes with your beef. Use a good quality oil and waxy yellow potatoes to get the crispiest, most addictive batons.

  • 03 of 17

    Butternut Squash and Apple Casserole

    Butternut Squash and Apple Casserole

    Diana Rattray

     

    This crumble-topped butternut squash casserole is a holiday crowd-pleaser. Sliced winter squash and apples are spiced with cinnamon and nutmeg, then baked with a crunchy, buttery topping for the perfect finishing touch.

  • 04 of 17

    Creamed Spinach

    Creamed Spinach

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    Creamed spinach is a rich and delicious side dish that pairs very well with roasted beef. This velvety version is luxuriously creamy and only calls for five ingredients, with Parmesan cheese giving the greens big flavor.

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  • 05 of 17

    Bacon Roasted Brussels Sprouts

    Bacon Roasted Brussels Sprouts

    The Spruce

     

    Bacon adds something special to roasted Brussels sprouts to make it a party side. This recipe needs only three ingredients—plus a bit of salt—and delivers great taste.

  • 06 of 17

    Potato Pancakes

    Potato Pancakes

    Diana Rattray

     

    Potato pancakes are a classic accompaniment to prime rib. Serve these parsley- and onion-studded potato rounds with applesauce or sour cream on the side.

  • 07 of 17

    Porcini Mushroom Risotto

    Porcini Mushroom Risotto

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    Risotto upgrades everything you serve it with. This recipe calls for earthy porcini mushrooms cooked in rice with a decadently creamy sauce made of butter, garlic, shallots, wine, cream, and Parmesan cheese.

  • 08 of 17

    Horseradish Sauce

    Horseradish Sauce

    The Spruce

     

    Take your prime rib dinner to the next level with a restaurant-quality horseradish sauce. Serve it at room temperature in a gravy dish, or a pretty bowl with a silver spoon for a fancier presentation.

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  • 09 of 17

    Spinach Souffle

    Spinach Souffle

    Simon Smith-Dorling Kindersley-Getty Images

     

    A savory souffle is sure to impress. This outstanding recipe creates a light, airy, and delicious side dish that you'll be proud to serve during the holidays or any special dinner.

  • 10 of 17

    Creamed Peas With Mushrooms and Onions

    Creamed Peas With Mushrooms and Onions

    Diana Rattray

     

    Sometimes simple is the way to go. Creamed peas are comforting for everyday dinners, but still feel dressed up enough to serve with prime rib. The creamy sauce that cover the steamed peas and mushrooms will have everyone reaching for some crusty bread.

  • 11 of 17

    Make-Ahead Duchess Mashed Potatoes

    Make-Ahead Duchess Mashed Potatoes

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    This traditional French dish is one of the prettiest ways to serve potatoes. Mashed spuds are piped onto a baking sheet and baked to create elegant little browned bites. Bonus: It's a wonderful dish to make ahead and freeze for easy reheating.

  • 12 of 17

    Savory Spinach and Mushroom Strudel

    Savory Spinach and Mushroom Strudel

    Allyson Kramer

     

    This savory strudel looks beautiful when cut into slices and served alongside prime rib on the plate. Mushrooms, spinach, onions and tofu combine to create a rich, yet healthy filling. Use store-bought puff pastry to cut down on the prep time. It's also lovely as an entree for vegetarian guests.

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  • 13 of 17

    Maple Glazed Squash Rings

    Maple Glazed Squash Rings

    Diana Rattray

     

    Put a ring on it! These squash hoops are glazed lightly with a buttery maple sauce, then roasted to form a delicious vegetarian side that everyone will ask for seconds of.

  • 14 of 17

    French Potato Gratin Dauphinoise

    French Potato Gratin Dauphinoise

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    This recipe uses the traditional French cooking method of baking potatoes in milk, cream, and cheese to create a heavenly side dish that smells out of this world. The best part? It tastes even better when made ahead and reheated.

  • 15 of 17

    Sesame Green Beans

    Sesame green beans

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    Fresh or frozen green beans can be used to make this simple yet tasty  vegetable side dish that is gently flavored with teriyaki, olive oil, and garlic, then tossed with sesame seeds. You can toast the sesame seeds before adding to add color and bring out their naturally nutty flavor.

  • 16 of 17

    Rosemary Roasted Baby Potatoes

    Rosemary roasted potatoes

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    Just a few simple ingredients—potatoes, fresh herbs, garlic, and good quality olive oil—are needed to make this comforting side. For a more colorful dish, use half baby red and half baby Yukon gold potatoes. You can also toss in your favorite fresh herbs or add bacon bits with the potatoes before roasting.

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  • 17 of 17

    Nigel Slater's Fried Cauliflower

    Nigel Slater's Fried Cauliflower Recipe

    Nigel Slater/Jonathan Lovekin

    James Beard Award-winning food writer Nigel Slater created this recipe to elevate the humble vegetable and turn it into a holiday-worthy dish. Cauliflower is fried, spiced up with paprika, and served with a tasty salsa verde made with plenty of fresh herbs, mustard, garlic, capers, olive oil, and lemon juice.