3 Classic Hearty Sides for Your Holiday Beef Roast
When you're serving a magnificent Nolan Ryan Beef prime rib or roast for the holidays, you need sides that can stand up to all that rich, bold flavor. These three classic recipes are the perfect companions to your holiday feast—each one brings comfort, tradition, and that steakhouse-quality experience right to your Texas table.
Why These Sides Work with Prime Rib
Prime rib and beef roasts have intense, savory flavors with beautiful marbling that creates richness in every bite. The sides you choose should complement—not compete with—that boldness. These three recipes do exactly that: creamy horseradish mashed potatoes add a tangy kick, creamed spinach brings indulgent smoothness, and mushroom wild rice pilaf offers earthy depth. Together, they create a complete holiday experience that your guests will remember long after the last bite.
Creamy Horseradish Mashed Potatoes
Why This Works
The sharp, tangy bite of horseradish cuts through the richness of prime rib perfectly, while the creamy potatoes provide comfort and familiarity. It's a steakhouse classic for good reason.
Ingredients
- 3 lbs Yukon Gold potatoes, peeled and quartered
- 1 cup heavy cream
- ½ cup (1 stick) unsalted butter
- ¾ cup sour cream
- 3-4 tablespoons prepared horseradish (adjust to taste)
- Salt and black pepper to taste
- 2 tablespoons fresh chives, chopped (for garnish)
Instructions
-
Boil the potatoes: Place potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until fork-tender.
-
Heat the cream and butter: While potatoes cook, combine heavy cream and butter in a small saucepan over low heat. Warm until butter melts completely. Keep warm but don't boil.
-
Drain and dry: Drain potatoes thoroughly and return them to the hot pot. Let them sit for 1-2 minutes to steam off excess moisture.
-
Mash: Mash potatoes using a potato masher or ricer until smooth. For ultra-creamy potatoes, use a ricer.
-
Add dairy: Pour in the warm cream and butter mixture. Stir gently to combine.
-
Add horseradish: Fold in sour cream and horseradish. Start with 3 tablespoons of horseradish and taste—add more if you want extra kick.
-
Season: Add salt and black pepper to taste. The horseradish should provide a pleasant sharpness without overwhelming the creamy potato base.
-
Serve: Transfer to a serving bowl and garnish with fresh chives.
Pro Tips
- Use Yukon Gold potatoes for the creamiest texture—they have the perfect starch content
- Don't overmix after adding the dairy or potatoes can become gummy
- Adjust horseradish to your preference—start conservative and add more as needed
- Keep potatoes warm in a covered bowl until serving time
Serves: 8-10 people
Classic Creamed Spinach
Why This Works
This is the steakhouse side dish everyone craves. Rich, indulgent, and perfectly seasoned, it pairs beautifully with the bold flavors of prime rib while adding a touch of elegance to your plate.
Ingredients
- 2 lbs fresh spinach (or two 10-oz packages frozen spinach, thawed and squeezed dry)
- 4 tablespoons unsalted butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1½ cups heavy cream
- ½ cup whole milk
- ½ cup grated Parmesan cheese
- ¼ teaspoon nutmeg (freshly grated if possible)
- Salt and black pepper to taste
- Pinch of cayenne pepper (optional)
Instructions
-
Prepare the spinach: If using fresh spinach, bring a large pot of salted water to boil. Add spinach and blanch for 1-2 minutes until wilted. Drain and immediately plunge into ice water to stop cooking. Squeeze out all excess water and roughly chop. If using frozen spinach, ensure it's thoroughly thawed and squeezed dry.
-
Sauté aromatics: In a large skillet, melt butter over medium heat. Add diced onion and cook for 4-5 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant.
-
Make the roux: Sprinkle flour over the butter and onion mixture. Stir constantly for 2 minutes to cook out the raw flour taste.
-
Add cream: Gradually pour in heavy cream and milk, whisking constantly to prevent lumps. Continue whisking until the sauce thickens, about 3-4 minutes.
-
Add cheese and seasonings: Stir in Parmesan cheese, nutmeg, salt, pepper, and cayenne (if using). Mix until cheese melts completely.
-
Add spinach: Fold in the prepared spinach. Stir to coat evenly with the cream sauce. Cook for 2-3 minutes until heated through.
-
Adjust seasoning: Taste and adjust salt, pepper, and nutmeg as needed.
-
Serve: Transfer to a serving dish. Can be garnished with additional Parmesan if desired.
Pro Tips
- Fresh spinach has better texture than frozen, but frozen works great in a pinch
- The key is removing ALL excess water from the spinach—squeeze it in a kitchen towel
- Freshly grated nutmeg makes a huge difference in flavor
- Can be made ahead and reheated gently on the stovetop with a splash of cream
- For extra richness, substitute half the heavy cream with cream cheese
Serves: 6-8 people
Mushroom Wild Rice Pilaf
Why This Works
The earthy flavors of mushrooms and wild rice complement beef's savory richness without competing. This pilaf adds texture, visual interest, and a sophisticated element to your holiday table.
Ingredients
- 1 cup wild rice blend (or ¾ cup wild rice + ¼ cup long-grain white rice)
- 2½ cups beef or chicken stock
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- ½ cup dry white wine (optional, can substitute with additional stock)
- ¼ cup fresh parsley, chopped
- ⅓ cup toasted pecans or almonds, roughly chopped (optional)
- Salt and black pepper to taste
Instructions
-
Cook the rice: In a medium saucepan, bring stock to a boil. Add wild rice blend and a pinch of salt. Reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender and liquid is absorbed. If using pure wild rice, it may take up to 50-55 minutes. Remove from heat and let stand covered for 5 minutes.
-
Sauté mushrooms: While rice cooks, heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer (work in batches if needed to avoid crowding). Cook without stirring for 3-4 minutes until golden brown on one side. Stir and cook another 2-3 minutes. Season with salt and pepper. Transfer to a plate.
-
Cook aromatics: In the same skillet, add remaining 2 tablespoons butter. Add diced onion and cook for 4-5 minutes until softened. Add garlic and thyme, cook for 1 minute.
-
Deglaze (optional): Pour in white wine and scrape up any browned bits from the bottom of the pan. Let wine reduce by half, about 2-3 minutes.
-
Combine: Add cooked rice and mushrooms to the skillet. Toss everything together to combine and heat through, about 2-3 minutes.
-
Finish: Remove from heat. Stir in fresh parsley and toasted nuts (if using). Taste and adjust seasoning with salt and pepper.
-
Serve: Transfer to a serving bowl. Can be garnished with additional fresh thyme or parsley.
Pro Tips
- Toast nuts in a dry skillet over medium heat for 3-4 minutes for enhanced flavor
- Don't stir mushrooms too early—let them develop a golden crust first
- Wild rice blend (which includes brown and white rice) cooks faster than pure wild rice
- This can be made 1-2 hours ahead and reheated gently with a splash of stock
- For extra richness, finish with a pat of butter just before serving
- Use a mix of mushroom varieties for more complex flavor
Serves: 6-8 people
Bringing It All Together
These three sides create the perfect supporting cast for your Nolan Ryan Beef holiday roast. The creamy horseradish mashed potatoes provide tang and comfort, the creamed spinach adds steakhouse luxury, and the mushroom wild rice pilaf brings earthy sophistication to the table.
Make-Ahead Tips for Stress-Free Entertaining
Day Before:
- Make the mushroom wild rice pilaf completely and refrigerate
- Prep and chop spinach for creamed spinach
- Peel and quarter potatoes, store in water in the refrigerator
Day Of (2-3 hours before):
- Make creamed spinach and keep warm in a covered dish
- Cook mashed potatoes and keep warm in a covered bowl
- Reheat rice pilaf gently with a splash of stock
This timing allows you to focus on your Nolan Ryan Beef roast while ensuring all your sides are ready when dinner is served.
Pairing with Nolan Ryan Beef
These traditional, hearty sides are specifically designed to complement the rich marbling and bold flavor of Nolan Ryan Beef prime rib or roast. The quality of your beef deserves sides that match its excellence—and these three recipes deliver steakhouse-quality results that will have your guests asking for seconds.
Find Nolan Ryan Beef at your local Kroger and make this holiday season one to remember. Your table deserves Texas-raised excellence from ranch to plate.
Looking for more holiday cooking inspiration? Follow Nolan Ryan Beef on Instagram @nolanryanbeef for more recipes, cooking tips, and holiday entertaining ideas.
