Happy Holidays Feast Prime dining

Name: Happy Holidays Feast Prime dining with savory holiday sides. | 4-6 Servings
Yield: 2 servings
Ingredients: 1 unit Prime Rib; 4 tbsp Mayonnaise; 3 oz Creamy Horseradish Sauce; 18 oz Asparagus; 1 Lemon; 2 tbsp Garlic; 16 oz Potato; 1 oz Butter; 12 oz Carrot; 2 1/2 oz Maple Syrup; 8 pc Parker House Rolls; 6 unit White Chocolate Raspberry Swirl Cheesecake; 2 pc Bread; 1 oz Cranberries; 1/2 oz Cashews; 1 tsp Cinnamon; 1 unit Cranberry Jam; 4 oz Ricotta Cheese; 1 unit Granny Smith Apple; 12 oz Grand Cru Cheese; 6 oz Antipasto Gran Beretta; unit Orange; Salt; Black Pepper; 4 tsp Cooking Oil

with savory holiday sides. | 4-6 Servings

By Recipe0 System

Gather your loved ones and celebrate the holidays with a delicious, easy-to-make feast. For the main course, heat up our fully cooked prime rib (less time in the kitchen for you!) and serve it with a creamy horseradish sauce. To take the menu up a notch, whip up sides of herbaceous lemony roasted asparagus, rich mashed potatoes with truffle butter, sweet and savory maple-roasted carrots, and fluffy Parker House rolls. No feast is complete without desserts (and plenty of them!), so you’ll cap this meal off with ready-to-eat sweet and creamy White Chocolate Raspberry Swirl Cheesecakes. *Download recipe card for complete nutrition information.*

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 unit Prime Rib
4 tbsp Mayonnaise
3 oz Creamy Horseradish Sauce
18 oz Asparagus
1 Lemon
2 tbsp Garlic
16 oz Potato
1 oz Butter
12 oz Carrot
2 1/2 oz Maple Syrup
8 pc Parker House Rolls
6 unit White Chocolate Raspberry Swirl Cheesecake
2 pc Bread
1 oz Cranberries
1/2 oz Cashews
1 tsp Cinnamon
1 unit Cranberry Jam
4 oz Ricotta Cheese
1 unit Granny Smith Apple
12 oz Grand Cru Cheese
6 oz Antipasto Gran Beretta
unit Orange
Salt
Black Pepper
4 tsp Cooking Oil

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Original Source

www.hellofresh.com

Instructions

4 steps

1

About 1 hour before you’re ready to cook, remove prime rib from packaging; place on a baking sheet (larger side down) and bring to room temperature. Bring garlic herb butter to room temperature. If cheesecakes are frozen, thaw at room temperature for 2-3 hours before serving.
2

Prime Rib Adjust racks to top and middle positions and preheat oven to 275 degrees. Tent prime rib loosely with foil. Roast on middle rack until cooked to desired doneness, about 1½ hours. Transfer to a cutting board to rest, covered, at least 30 minutes. Meanwhile, in a medium bowl, combine mayonnaise and horseradish sauce. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
3

Carrots, Asparagus & Potatoes While prime rib rests, increase oven temperature to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and discard woody bottom ends from asparagus. Quarter lemon. Cut potatoes into ½-inch pieces. Toss carrots on a baking sheet with a large drizzle of oil, maple syrup, salt, and pepper. Roast on top rack until tender and slightly caramelized, 20-25 minutes. Toss asparagus and lemon wedges on a second baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until tender and lightly browned, 10-12 minutes. Carefully squeeze roasted lemon wedges over asparagus; toss with garlic herb butter until melted and combined. Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot; mash with truffle butter until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper to taste. Keep covered off heat until ready to serve.
4

Rolls If desired, once asparagus is done, place rolls on a third baking sheet. Bake rolls on middle rack until warmed through, 4-6 minutes. Once prime rib has rested, halve lengthwise, then slice against the grain into ½-inch-thick pieces. Serve with creamy horseradish sauce on the side for dipping.