Prime Rib Show

Prime Rib

4 to 5lb Standing Rib Roast, boneless
Dry Rub

Dry Rub:
2 Tablespoons pepper
1 Tablespoon salt
2 Tablespoons thyme
2 sprigs fresh rosemary, minced

Mix ingredient for dry rub together.  Rub over top and side of roast.  Place in a baking pan.  Cook at 450◦ for 25 minutes.  Reduce heat to 250◦ and cook until internal temperature reaches 125◦ for medium rare; approximately 1 and ½ hours.  Let rest for 15 minutes before carving.

Caramelized Carrots
1 lb baby carrots, cooked until just tender
1 teaspoon bourbon (optional)
Butter and oil for sautéing
Salt and pepper to taste
½ cup brown sugar

Heat oil and butter in a large skillet over medium-high heat.  Add carrots, brown sugar and bourbon (optional) to skillet and cook, stirring occasionally until carrots are browned slightly.  Salt and pepper to taste. 

Garlic Mashed Potatoes
3 lbs Red potatoes
2 Tablespoons minced garlic
Oil for sautéing
2 Tablespoons butter
½ cup milk
Fresh parsley for garnish

Wash and quarter potatoes and place in a deep pot with enough water to cover.  Bring to a boil and cook until fork tender.  Meanwhile, in a small pan, brown slightly 2 tablespoons of minced garlic in a tablespoon of oil.  Take off heat and add butter.  Mash the potatoes with the garlic and butter then add milk.  Salt and pepper to taste.

Pumpkin Soup

½ cup cream
½ onion, finely minced
2 carrots, peeled and finely diced
5 cups chicken stock
1 15 oz. can pumpkin puree
2 tsp cinnamon

Sauté onions and carrots in a heavy bottom pot until tender and slightly browned.  Add cinnamon and chicken stock and boil 6-8 minutes until carrots are soft.  Add pumpkin puree and stir until combined.  Puree soup in a blender until smooth and creamy.  Add cream and check for seasoning.  Salt and pepper to taste.