Prime Rib Dinner

To make the prime rib: Place the prime rib in a baking dish and cover completely with the steak seasoning (your choice).

Roast the prime rib in a 350 degree oven until the internal temperature reaches 130 degree’s (approximately 2 hours).

Remove the roast from the oven and let it rest for 10 minutes before carving.

To make the fondant potatoes, peel the potatoes and slice the top and bottom of the potato off (about 1/4 inch off each end) to create a flat surface.

Heat a saute pan on the stove and add just enough vegetable oil to lightly coat the bottom of the pan.

Place the potatoes (flat side down) into the hot oil, sprinkle with half of the chopped rosemary, thyme, salt and pepper. Pan sear until the end in the oil is golden brown.

Rotate the potatoes, sprinkle with the other half of rosemary and thyme, salt and pepper and add the butter letting it melt into the oil.

Once both sides of the potatoes are golden brown, pour the chicken stock into the pan and place them in a 350 degree oven for about 30 minutes or until they are cooked through.

To make the pan fried vegetable medley: heat a saute pan on the stove and add about 2 tbsps of oil.

Add the onions and saute until fragrant. Add the remaining vegetables and saute for about 5 minutes. Pour about 1/3 cup water into the pan, cover with a lid and steam the vegetable until they are tender.

To make the pan gravy: Add the butter to a large saute pan and melt. Sprinkle the flour over the melted butter and mix together until combined. Add the pan drippings and beef stock to the pan and stir everything together. Bring to a boil while stirring, reduce heat to a simmer for about 2 minutes. Serve over the fondant potatoes and the prime rib.

To make the horseradish: Mix the sour cream with chives and the creamy horseradish together until combined. Serve the horseradish mixture on the side and enjoy!