Prime Rib Roast


  • 7 lbs Eye of Prime Rib Roast, fat cap cut off (check your local butcher shop for special cuts)
  • Salt
  • Coarse ground pepper
  • 5 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • ½ C olive oil (to rub down the roast)
  • 4 T Butter
  • 5 carrots, diced
  • 1 onion, peeled and halved
  • 1 head garlic, peeled


Preheat oven to 450 degrees.

Season prime rib roast with salt and course ground pepper, then rub down the whole roast with fresh rosemary, thyme and olive oil. After the roast is seasoned, smear the cut ends of the roast with the butter. Place the roast (ribs down or fat side up) in roasting pan. Add to the roasting pan the carrots, onion, and garlic, so you have a flavorful stock to make a pan sauce once it’s all complete.

Sear the rib roast for 15 minutes at 450 degrees, then turn the oven down to 325 degrees for the rest of the cooking time — one hour. Baste the cut ends of the roast with the fat accumulated in the roasting pan every 30 minutes. Using a digital thermometer, check the internal temperature of the roast every time you baste it, until you reach your desired temperature (135 degrees for medium-rare).

Rest for at least 15 minutes before slicing.

Prime Rib Roast
Roasted Red Potatoes (with Bacon Vinaigrette)


    Roasted Red Potatoes
  • 2 lbs red potatoes, quartered
  • Olive oil, to coat potatoes
  • Salt and pepper
  • 1 bunch parsley, chopped
  • Bacon Vinaigrette
  • 10 oz bacon
  • ½ C balsamic vinegar
  • ½ C brown sugar
  • 1 T Dijon mustard
  • 1 bunch parsley, chopped
  • Salt and pepper


Preheat oven to 325 degrees.

Wash the potatoes, then cut them in uniform size. (You can cut them small or large depending on your preference — I quartered mine). In a large bowl, toss potatoes with olive oil, salt and pepper.

Place potatoes on a large baking sheet and roast in the oven at 325 degrees until fork tender, about 40 minutes.

Remove from oven and toss with bacon vinaigrette. Season with fresh parsley.

For the Bacon Vinaigrette

In a heavy-bottomed skillet, cook bacon until very crispy over low heat to render down the unnecessary fats. Once bacon is crispy, remove from pan and crumble.

Heat up the pan again with all the leftover bits in it, and deglaze with the balsamic vinegar, brown sugar, salt and pepper. Whisk together and pour over potatoes to toss.

Roasted Red Potatoes with Bacon Vinaigrette
Candied Brussels Sprouts


  • 2 lb Brussels Sprouts
  • 1 lemon, halved
  • 4 T butter
  • ½ C white wine
  • ½ C Brown sugar
  • 2 C Candied walnuts
  • Pinch cayenne pepper


Start by finding the freshest Brussels sprouts you can. Clean them and cut off the outside leaves to get to the tender inside. Cut the sprouts into quarters.

In a large pot, bring salted water to a boil. (I always like to add lemon to it so the sprouts — due to the acid in the lemon — will stay crisp and green.) Once the water is boiling, add the sprouts and cook for two minutes. Drain water and wash sprouts under ice-cold water to shock them and stop the cooking process.

In a large sauté pan, melt the butter over medium heat and add the sprouts. Once the sprouts are back up to temp, deglaze the pan with the white wine and scrape the bits stuck to the pan and cook until the sprouts are tender. Once the liquid in the pan has evaporated, stir in the brown sugar, cayenne pepper, and candied walnuts — toss until well coated.

Candied Brussels Sprouts
Roasted Root Vegetables


  • 3 lbs Root vegetables, cut in uniform size and shape to ensure even cooking (I used carrots, onion, and fennel)
  • Olive oil, to coat vegetables
  • Salt and pepper
  • ½ C fresh mint, chopped
  • Balsamic reduction (cook 3 C balsamic vinegar over low heat until it’s a syrup consistency)


Preheat oven to 325 degrees.

In a large bowl, toss root vegetables with olive oil, salt and pepper.

Place on a large baking sheet and roast in 325 degree oven until fork tender. Remove from oven and season with any fresh herbs you like. Finish by tossing them in the balsamic reduction, or just leave them plain and toss with a nice finishing oil.

*Use desired amount of balsamic reduction and save the rest for a drizzle on a caprese salad or a balsamic grilled steak.

Roasted Root Vegetables
Apple Stuffing


  • 8 T butter
  • ½ lb Chanterelle mushrooms
  • ½ lb Wood Ear mushrooms
  • ½ lb Oyster mushrooms
  • ½ lb Shitaki
  • 3 C apples, peeled and diced small
  • 1 onion, diced small
  • 6 stalks celery, chopped small
  • 2 C wild rice, cooked according to package instructions
  • 4 sage leaves, chopped
  • 1 C toasted walnuts, chopped
  • 1 C dried cranberries
  • 12 C stale bread, cubed
  • 3 C chicken or turkey stock
  • 1 egg
  • Salt and pepper
  • Olive oil
  • 3 sprigs fresh herbs (thyme works well)


Preheat oven for 350 degrees.

In a saucepan, melt the butter over medium heat and add mushrooms; sauté until they are caramelized. Add the apples, onions and celery, and continue to sauté until tender.

Add in the wild rice, sage, walnuts, cranberries and breadcrumbs. Stir in the chicken stock to loosen, and season mixture with salt and pepper. Beat the egg and stir into stuffing mixture.

Use olive oil to grease a large casserole dish. Transfer the stuffing mixture to a casserole dish and lightly cover with foil (so the top won’t brown). Bake at 350 degrees for 20 minutes, then remove the foil and cook another 10 minutes. Once stuffing is completely cooked, toss in your fresh herbs.

Apple Stuffing