Prime rib is one of those dishes that tastes best when it’s served simply with some good bread and a salad.
But there are plenty of options beyond that.
Yorkshire pudding is a traditional English dish typically served with beef.
- 4 eggs
- 140g plain flour
- 200ml milk
Mix together and bake in muffin tins, served with prime beef as part of a roast dinner.
Mushroom risotto works really well with beef and you can add different vegtables and spices depending on taste.
- 1/2 cup dry arborio rice
- 3 cups vegetable broth
- 4 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- Salt and pepper
- 1 tablespoon olive oil
Serve warm with your favourite beef recipe.
This classic side dish is so good it deserves a place of honour in every cookbook. And now you can make it even easier—in just 20 minutes flat!
Just A list of dishes to add to your beef extravaganza that are simple to make, nutritious and delicious.
Set preheat the oven, put the potatoes in a baking dish, and pop them in while your beef dinner cooks. When dinner’s done, take out the pan and bake the potatoes again.
Your house will smell amazing, and everyone will love the tender, fluffy insides paired with the crunchy crust. A great accompaniment for beef!
Roasting vegetables adds depth of flavour and texture.
This roasted broccoli dish is perfect for dinner parties because it requires little prep work and makes a great appetizers or side dish.
- 2 heads baby broccoli
- 3 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
- Freshly grated parmesan cheese
Preheat the oven to 400°F. Cut off the bottom of each head of broccoli and cut into bite-sized pieces. Toss the broccoli with the garlic, oil, salt and pepper.
Spread evenly onto a baking sheet lined with parchment paper. Bake for 15 minutes.
Flip the broccoli over and bake for another 10 minutes, or until the broccoli is tender and slightly charred. Remove from heat and sprinkle with freshly grated parmesan.
To make these potatoes, start by slicing off the ends of the potatoes. Then cut each potato into quarters lengthwise. Boil over a high heat.
Reduce the heat to medium low, cover the pot, and let simmer for 15 minutes. Drain the potatoes well and return them to the pan.
Add 3 tablespoons of olive oil to the hot potatoes and stir to coat.
Season the potatoes with salt and pepper, and then add 4 cloves of minced garlic. Mash the potatoes together.
You can serve these immediately, but they’re even better reheated later with cold beef.
This is the perfect combo for beef, some would say an essential for the taste buds.
- 1/2 cup prepared horseradish
- 3 tablespoons heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
In a small bowl, whisk together the horseradish, cream, mustard, and Worcestershire sauce. Cover and refrigerate until ready to serve. Serve over Prime Rib.
This is a great salad because it includes lots of vegetables and fibre, plus healthy fats from olive oil and nuts. It pairs beautifully with beef.
- 1/2 cup dried cannellini beans (see also ‘Cannellini Beans – What Can I Do With Them?‘)
- 3 cups water
- 1 bunch kale, stems removed
- 4 large garlic cloves, peeled
- 1 tablespoon extra virgin olive oil
Make in advance and serve cold with beef.
The classic comfort food gets a makeover with smoked cheddar and bacon and blends perfectly with prime beef.
- 1 pound elbow pasta
- 2 cups milk
- 4 tablespoons unsalted butter
- ¼ cup flour
- ½ teaspoon salt
Mis together and bake for 20 minutes.
Place beans in a large pot and cover with cold salted water. Bring to a boil over high heat, reduce heat to medium-low and simmer for 10 to 15 minutes or until tender.
Transfer drained beans to a bowl and toss with oil and vinegar. Season with salt and pepper. Set aside.
Heat butter in a skillet over medium heat. Add shallot and garlic; sauté 5 minutes or until softened. Stir in mustard and tarragon; season with salt and pepper.
Remove from heat.
Preheat the oven to 350 degrees F. Spread beans onto a baking sheet lined with parchment paper (see also ‘6 Best Substitutes For Parchment Paper‘). Sprinkle it with cheese and bread crumbs.
Bake for 20 minutes or until golden brown and bubbly. Serve warm topped with sauce and prime beef.
You can use it as a side dish, appetizer and pairs great with prime beef.
To start cooking, cut the celery into pieces of equal size. Then, place them in a bowl and sprinkle them with salt. Let sit for 15 minutes.
Drain the water and rinse the celery under cold running water. Dry the celery thoroughly with paper towels and set aside.
Next, chop the parsley finely and combine it with the celery. Add the lemon juice and season with pepper. Mix everything together and transfer it to a serving plate.
Sprinkle the chopped parmesan over the salad and serve immediately.
This recipe includes a combination of smoked sausage, poultry seasoning, sage and thyme, along with onion, celery and garlic.
Start by cooking some bacon, sautéing onions, and browning the sausage meat. Once everything is cooked, add in the dried fruit, herbs, and spices.
Mix well, pour into a baking pan, cover tightly with foil, and let rest overnight. When ready to bake, preheat the oven to 350 degrees Fahrenheit.
Remove the foil and cook for 45 minutes, stirring every 15 minutes or so.
After 30 minutes, check the internal temperature; once it reaches 165 degrees Fahrenheit, take out the stuffing and place on a cutting board.
Let cool slightly, then slice and serve with your beef.
For this recipe, you use apples and beets for a slightly tart, refreshing twist on the traditional slaw that makes the perfect pairing to beef.
- 1 medium red onion, thinly sliced
- 2 large Granny Smith apples, peeled, cored, and diced
- 2 large red beets, trimmed, peeled, and diced
- ¼ cup cider vinegar
- ⅓ cup sugar
Mix together, chill then serve.
There’s something wonderful about the combination of sweet and salty flavours that match perfectly with beef.
This recipe takes things up a notch by roasting the potatoes first, giving them a wonderfully crispy exterior while still maintaining a soft centre.
- 2 pounds small red potatoes, unpeeled
- 1/4 cup olive oil
- Salt and pepper
- 3 strips thick cut bacon, cooked and crumbled
- 1 large shallot, minced
Simply fry the bacon, and onions and add them to pre cooked potatoes. Serve immediately with beef.
14. Steak Fries
Steak fries (see also ‘7 Best Side Dishes To Serve With Smoked Tri Tip Steak‘) are often served with beef. They’re usually deep fried, but there’s another way to make them without using any oil. Just bake some potatoes, cut into strips, toss them with seasoning, and fry them up.
This recipe calls for beefsteak seasonings, but you could just as easily use plain salt and pepper.
- 1lb of potatoes
- Seasoning of choice.
Just slice the potatoes into strips, cover in oil and seasoning and bake until crispy ! Perfect!
15. Mashed Potatoes
Mashed potatoes are easy to make and delicious. They’re versatile too – you can use them as a side dish or serve them up as a main course.
You can add ingredients to turn them into something special, such as adding cheese, herbs, or bacon.
This is a great vegetable accompaniment for beef.
Cut the squash in half and scooping out the innards and seeds are just the beginning.
Next, you want to drizzle the inside of each piece with some extra virgin olive oil and sprinkle it with salt, pepper, nutmeg, cinnamon, and cloves.
Bake them at 400 degrees F for about 30 minutes. After they cool, you can use a fork or a potato masher to mash up the flesh and make it smooth. Serve warm or cold.
17. Creamed Spinach
Creamed spinach is perfect to serve alongside prime rib and it’s super easy to put together. You just whip up a quick cream sauce, add some cheese and cook the spinach down in the pan.
Then, you toss everything together and bake it off in the oven.
Sweet potatoes complement the flavour of beef wonderfully and are super nutritious and simple to make.
Peel and chop 2 x large sweet potatoes and bake in olive oil until crispy – serve warm with your beef meal.
19. Glazed Carrots
This recipe is super simple and fast. You can easily prep everything ahead of time and cook while you’re waiting for guests to arrive.
Plus, there’s no clean up afterwards! Just toss the carrots with some olive oil and a little salt, then bake at 450 degrees Fahrenheit for about 20 minutes.
While they’re baking, mix together brown sugar, soy sauce, garlic powder, onion powder, ginger, cinnamon, cayenne pepper, black pepper, and cornstarch.
Once the carrots are done, drizzle over the glaze mixture and serve immediately.
This pull apart garlic bread version uses ciabatta rolls, but you could use any type of bread you want. You can make the topping ahead of time, too, so you’re ready to serve whenever guests arrive.
- 1 loaf Italian ciabatta bread
- 2 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 3/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Preheat oven to 350 degrees F. Cut each loaf into 8 pieces. In a small bowl, combine the butter, garlic, Parmesan, parsley, salt, and pepper.
Spread 2 teaspoons of the mixture over each piece of bread. Bake for 15 minutes, or until golden brown. Serve warm.
21. Grilled Corn
You don’t have to wait for summer to enjoy grilled corn on the cob. This simple side dish can be paired with many dishes including beef.
If you’re looking for something easy and quick, try making it on the stovetop. Use a cast iron skillet over medium heat and cook the corn for about 10 minutes per each ear.
Be careful not to burn the kernels.
Time to get cooking and enjoy your delicious beef with some tasty additions to try above.
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