The Best Sides to Serve with Prime Rib

Prime rib brings plenty of richness on its own, so the sides should keep things interesting rather than pile on more of the same. Creamed spinach gives you something smooth, mashed potatoes make good use of the au jus, Yorkshire pudding catches every last savory drop, and roasted vegetables freshen up the plate. Whether you are cooking at home or ordering at Lawry’s The Prime Rib Jakarta, these are the sides that make the whole meal come together!

Always Start with Balance

Prime rib carries plenty of natural fat, a tender texture, and concentrated savory flavor. Its sides should perform one of three roles. Creamy dishes create a soft textural contrast with the beef. Vegetable-based options bring freshness, acidity, or gentle bitterness. Starchy sides absorb the juices and horseradish sauce that would otherwise remain on the plate.

For most dinners, one creamy side, one vegetable, and one starch are enough. Serving too many cheese- or cream-based dishes can flatten the meal, especially alongside a generous prime rib portion.

Creamed Spinach

Creamed spinach is one of the best sides with prime rib because its earthy character holds its own beside roasted beef. The creamy sauce softens the spinach’s slight bitterness, while that vegetal edge helps relieve the richness of each slice.

At Lawry’s Jakarta, creamed spinach is offered as one of the traditional cart sides, along with mashed potatoes and creamy corn. The combination has deep roots in the American steakhouse tradition, with Lawry’s serving creamed spinach alongside prime rib since its original Beverly Hills restaurant opened in 1938.

Mashed Potatoes and Creamy Corn

Mashed potatoes make an ideal base for prime rib. Their mild flavor leaves room for the beef, while their soft texture readily absorbs au jus. Add a little whipped horseradish, and the potatoes carry both the roast’s juices and the sauce’s sharper finish. Creamy corn brings natural sweetness to the plate. It works especially well when the beef is heavily seasoned or served with a savory gravy. Its sweetness should remain restrained so the corn complements the roast rather than competing with it.

Both dishes appear among Lawry’s cart sides, so that diners can choose the accompaniment that best suits their appetite and preferred balance.

Yorkshire Pudding

Yorkshire pudding belongs beside prime rib because it was developed as an accompaniment to roast beef in British cooking. Its crisp exterior and airy center are well suited to catching beef drippings, au jus, and horseradish sauce.

Lawry’s helped introduce this pairing to a wider American audience when Yorkshire pudding appeared on its opening menu in 1938. Today, Classic Yorkshire Pudding is included with Lawry’s Classic Prime Rib, alongside the Spinning Bowl Salad, a choice of cart side, and whipped cream horseradish.

Begin with the Spinning Bowl Salad

A fresh starter can keep a prime rib dinner from feeling heavy before the main course arrives. Lawry’s Famous Original Spinning Bowl Salad combines spinach, romaine, iceberg, beets, egg, and croutons with vintage dressing. Its chilled greens, crisp texture, and tangy dressing prepare the palate for roasted beef. The tableside salad has been part of Lawry’s dining format since 1938! 

Add Vegetables for Contrast

Roasted or sautéed vegetables provide color, bite, and a lighter counterpoint. Brussels sprouts work well because their mild bitterness balances rendered beef fat. Lawry’s serves them with garlic and almonds, adding aroma and crunch.

Sautéed asparagus with shallots and pine nuts offers a cleaner, greener option. Seared broccolini with lemon and garlic contributes acidity, while French beans and carrots with lemon butter and herbs bring freshness with a gentler flavor.

For a varied table, consider ordering one of these vegetable sides alongside prime rib or the Wagyu selections listed on the Lawry’s menu.

Choose Richer Sides Selectively

Mac and cheese and cauliflower gratin suit diners who want a fuller steakhouse meal. Lawry’s offers four-cheese or truffled mac and cheese, while its cauliflower gratin combines cheese sauce, Emmental, and breadcrumbs.

Since both are rich, pair one with a brighter vegetable rather than ordering several creamy dishes together. Seasonal mushrooms, ratatouille, sweet potato and carrot purée, garlic fried rice, and Lawry’s fries provide further choices for sharing across the table.

Guests comparing fine dining Jakarta options can enjoy these accompaniments as part of the Classic Prime Rib experience or order them à la carte with other steaks. Review the full menu, decide which combination suits your table, and book your seat to try prime rib with sides designed to complete the meal.