Cookbook:Prime Rib Dinner

This three-course prime rib dinner consists of juicy rib roast with roast vegetables and apple ginger flambe, which will rival even the best prime rib palace.

Prime rib

 * 1 prime-grade 4-bone standing rib roast from the loin end, bones removed
 * Salt
 * Freshly ground black pepper
 * 4 tsp thyme, finely chopped
 * 2 tsp rosemary, finely chopped
 * Olive oil
 * 2 tsp garlic powder

Roast vegetables

 * 1 pound red-skinned potatoes, cut into 2-inch cubes
 * 3 parsnips, peeled and sliced into 1 ½ inch pieces
 * Salt
 * Freshly ground black pepper
 * ¾ cup olive oil
 * 2 tbsp minced garlic

Apple ginger flambé

 * 2 apples, sliced into ½ inch wedges
 * 2 tbsp dark rum
 * 1 tbsp hazelnut oil
 * ¼ cup crystallized ginger, finely chopped
 * Pinch of salt
 * Powdered sugar
 * 1 tbsp unsalted butter
 * 1 tbsp all-purpose flour
 * ½ cup apple cider
 * ¼ cup heavy cream
 * 1 tbsp granulated sugar

Roast vegetables

 * 1) Bring a large pot of salted water to a boil. Add potatoes and cook for 10 minutes.
 * 2) Shock potatoes in a bowl of ice water. Place on a cooling rack and let dry for 2 hours.
 * 3) Toss parsnips and potatoes with olive oil. Sprinkle liberally with salt and freshly ground black pepper.
 * 4) Bake at 450°F for 25 minutes. Keep warm in a different oven than the prime rib.

Prime rib

 * 1) Brush rib roast with olive oil. Combine seasonings for prime rib and rub into meat. Insert a probe thermometer into the center of the roast.
 * 2) Bake at 200°F until internal temperature reaches 118°F. Remove from oven while oven heats back up to 500°F.
 * 3) Place roast back in oven and cook until internal temperature reaches 135°F. Remove and let rest for 10 minutes. Serve with roast vegetables.

Apple ginger flambé

 * 1) Once you've finished dinner, make the flambe table-side with a hot plate. You might want a fire extinguisher just in case.
 * 2) Heat oil in a 10-inch stainless steel skillet over medium high heat. Add apples and sauté until a golden color is achieved.
 * 3) Pour out any remaining oil. Add rum and ignite. Scrape bottom of pan with a metal whisk until browned bits are dissolved. Pour out of pan and reserve.
 * 4) Melt butter in same pan, still over medium high heat. Once bubbling stops, whisk in flour and whisk continuously until light blond color is achieved.
 * 5) Add remaining ingredients except for powdered sugar and also add the rum and boil until reduced by half. Add apples and toss to coat. Serve warm, dusted with powdered sugar.