What is a good main course for a formal Christmas Dinner party?
Main Course and Side Dishes: Classic Prime Rib Prime Rib Roast, at room temperature (very important) 2 tablespoons butter, room temperature Trim roast of excess fat but not the thin layer of fat the butcher leaves on the roast to protect and baste it while it cooks. To cook evenly, the roast must not be cold—let it stand at room temperature for about 2 hours. If your rib roast is frozen, let it thaw completely in the refrigerator. Remove the roast from the refrigerator about 2 hours before cooking, the longer time for the largest roast (if you don’t let the roast come to room temperature, if will take longer to cook your roast). Pat the rib roast dry with a paper towel or napkin. Preheat oven to 450°F. Smear the cut ends of the roast with the butter. Place the roast (ribs down or fat side up) in a heavy stainless-steel or other metal pan. (I do not recommend using a nonstick pans, as these pans yield fewer of the cooked-on bits that make the tasty juice.) The rib bones are a natural ra
