I love a bone-in standing rib roast for special occasions. Not only does it look impressive, it tastes wonderful. My favorite sides are wild rice with pecans, baked sweet potatoes or double-stuffed potatoes, and green been bundles or roasted asparagus.
Prime Rib Roast
Pat the roast dry, then rub a very light coating of oil all over. (I use garlic flavored olive oil.) This will help the seasonings stick. Sprinkle with salt (I use Kosher) and pepper. If you don't use garlic flavored oil, sprinkle lightly with garlic powder, too. For even cooking, it is important that the roast be room temp before putting in the oven.
Place on a rack in a roasting pan, fat-side up. Don't cover. Start the roast at 450 degrees (preheated) for the first 30 minutes and then reduce the temperature to 325 degrees, allowing about 13 to 15 minutes per pound.
The minutes per pound will depend on the shape and thickness of the roast. A meat thermometer is a must.
Recommended that you cook this medium rare (130-140 degrees) or medium (145-155 degrees) Remember that the roast's temperature will rise at least 5 degrees after you remove it from the oven. Let the roast stand, covered, for 10 or 15 minutes before carving to let the juices return to the center.
I serve horseradish sauce with it. Mix equal amounts of mayonnaise and sour cream then add a small squirt of dijon mustard and prepared horseradish to taste. Can be made the day before and refrigerated.
Wild Rice with Pecans
1box Uncle Ben's Long Grain and Wild Rice, Original Recipe with seasoning packet
2 cups chicken broth
1/2 stick butter
1/4 cup sliced green onions
1/2 cup pecans, toasted, chopped
Combine rice, seasoning packet and broth. Bring to a boil, reduce heat to low and simmer covered 25 minutes or until water is absorbed. Add butter, onions and pecans. Stir until butter has melted.
For baked sweet potatoes, scrub the outside then pat dry. They will cook in microwave in 5 to 8 minutes usually, depending on size. I give them a genlte sqeeze with a dish cloth to make sure they are soft and done. I mix softened butter with a little brown sugar and a couple of drops of vanilla extract for a yummy topping.
Another favorite is double stuffed baked potatoes. They can be made a day ahead, refrigerated then reheated. Bake two potatoes. When cool enough to handle, halve them lengthwise. Scoop potato out, leaving 1/4 inch on skin. Mix scooped potato with your favorite toppings; butter, sour cream, grated cheese, bacon bits, green onions, salt, etc. Spoon filling back into potato shells; place on baking sheet. Bake at 350 degrees until filling is hot, about 20 minutes.
These can be wrapped the day before and refrigerated until baking. They make an elegant presentation. You can use fresh, frozen or canned whole beans. This recipe would halve easily.
Bacon Wrapped Green Beans
2 tsp chicken bouillon or 1 can chicken broth
1 lb fresh green beans, ends trimmed
1 lb bacon
1 stick butter
1/2 cup brown sugar
1 tsp garlic powder
Dissolve bouillon in pot of water, add beans and bring to a boil. Cook 8 to 10 minutes, until crisp tender. Drain and set aside. Cook bacon just until fat is rendered but still limp. Drain on paper towels. Melt butter in small pan on low heat, add brown sugar and garlic powder, stirring until sugar is dissolved. Remove from heat. Place 5 to 6 beans on a slice of bacon. Brush beans with butter mixture, then spiral wrap bacon around beans. Place bundles on baking sheet or broiler pan. Brush remaining butter mixture over bundles. Bake at 350 degrees for 10 to 15 minutes, turning once, until bacon is done.
Asparagus is great even without a sauce, but here are two of my favorites.
Roasted Asparagus
Trim asparagus. Lay on baking sheet and spritz or brush very lightly with olive oil. Sprinkle with Kosher salt. Bake at 400 degrees for 5-6 minutes, until crisp tender.
Hollandaise Sauce
1 stick unsalted butter
2 tablespoons fresh lemon juice
4 tablespoons boiling water
3 large egg yolks
1/2 teaspoon salt
1/4 teaspoon cayenne
Melt the butter and keep warm. Heat the lemon juice until just warmed. Heat a half cup of water until it boils.
Place egg yolks in the top of a double boiler and whisk until they begin to thicken. Add 1 tablespoon boiling water, continuing to whisk until sauce begins to thicken. Add remaining 3 tablespoons, one tablespoon at a time, whisking after each addition.
Add the warmed lemon juice. Remove from heat and whisk briskly. Continue to whisk and slowly add the melted butter. Add the salt and cayenne and whisk until thickened.
Garlic Orange Sauce
1/2 cup orange juice
1 tbsp butter
1 tsp orange zest
1 small clove garlic, minced
Pinch of salt
Combine juice, butter, zest, garlic and salt in a saucepan. Bring to a boil then reduce heat and simmer about 5 minutes, stirring until sauce reduces and thickens slightly.