Broiled Prime Rib & Roasted Asparagus

Broiled prime rib with roasted asparagus is one of my favorite meals when I want something hearty, flavorful, and elegant. I love how the prime rib turns out perfectly tender and juicy under the broiler, while the asparagus roasts up crisp-tender with a hint of garlic and thyme. Paired together, they make a meal that feels indulgent yet simple to prepare.

Why You’ll Love This Recipe

I like this recipe because it highlights quality ingredients without much fuss. The prime rib doesn’t need heavy seasoning to shine—it’s rich and flavorful on its own. The roasted asparagus balances the meat with freshness and a touch of earthiness from the mushrooms and thyme. It’s a great option for a special dinner or when I just want to treat myself to something restaurant-worthy at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 – 16 oz prime rib steaks, room temperature
1 c bella mushrooms, chopped
2 T olive oil
1 t salt
½ t black pepper
1 t garlic powder
4 thyme sprigs
1 bundle asparagus
Butter to serve
Parsley to serve

Directions

1. I preheat my oven to 425°F (220°C). I line a baking sheet with parchment paper and set the oven rack about 6 inches from the broiler.
2. I toss the asparagus and mushrooms with olive oil, garlic powder, salt, pepper, and thyme, then spread them evenly on the baking sheet. I roast them for 12–15 minutes until tender and slightly caramelized.
3. While the vegetables roast, I season the prime rib steaks generously with salt and pepper.
4. I switch the oven to broil and place the steaks on a broiler pan. I broil them for 5–6 minutes per side for medium-rare, adjusting the time depending on my preferred doneness.
5. Once cooked, I let the steaks rest for 5–10 minutes before serving.
6. I plate the steaks with roasted asparagus and mushrooms, then add a pat of butter and a sprinkle of parsley on top.

Servings and Timing

This recipe makes 2 generous servings. It usually takes me about 15 minutes to prepare and 20 minutes to cook, so the total time is around 35 minutes.

Variations

Sometimes I marinate the steaks in olive oil, garlic, and herbs for a few hours before broiling for extra flavor. For a richer sauce, I make a quick pan jus with the steak drippings. I’ve also swapped the asparagus for green beans or Brussels sprouts when I want a change.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat the steak, I use a low oven (around 275°F) until warmed through, which keeps it tender. For the asparagus, I reheat in a skillet or oven to maintain its texture.

FAQs

How do I know when the prime rib is done?

I use a meat thermometer 125°F for rare, 135°F for medium-rare, and 145°F for medium.

Can I cook the steaks on the grill instead of broiling?

Yes, grilling works beautifully and adds a smoky flavor.

Do I need to bring the steaks to room temperature?

Yes, I always let them sit out for about 30 minutes so they cook more evenly.

Can I use another cut of beef?

Yes, ribeye or strip steak works well if I don’t have prime rib.

How do I keep the asparagus from overcooking?

I spread it in a single layer and roast just until tender, checking around the 12-minute mark.

Can I add cheese to the asparagus?

Yes, a sprinkle of Parmesan after roasting adds a nice touch.

What wine pairs well with this dish?

I like serving it with a bold red like Cabernet Sauvignon or Malbec.

Do I have to use mushrooms?

No, but I love how they complement the beef. I sometimes swap them for shallots or onions.

Can I make this meal ahead of time?

I don’t recommend cooking the steaks ahead, but I sometimes roast the vegetables earlier and reheat before serving.

Can I broil the steak in a cast iron skillet?

Yes, a cast iron skillet works great for broiling and gives a nice sear on the steaks.

Conclusion

I love how broiled prime rib and roasted asparagus come together into a meal that’s both elegant and easy. The rich, juicy steak pairs perfectly with the fresh, garlicky asparagus and earthy mushrooms. It’s a dish I turn to when I want something indulgent that still feels balanced and wholesome.

Print