Standing Rib Roast Dinner

• Mixed sautéed veggies (your choice)

Cheesy potatoes

• Peel and slice 3 potatoes in slices
• Salt, pepper and stir-fry with butter & olive oil, for 7mins.
• Melt butter in a saucepan, add 2 T dried chopped onion or ½ small diced fresh onion, stir in 1 tsp granulated garlic and stir fry for 2 minutes on med heat. Sprinkle ⅓ c flour, while stirring or whisking about 3 minutes. If it thickens too much add another tsp of butter. Add ½ -cup milk  and ½ – 1 cup of broth to make a sauce.
• Add your cheeses 1 c shredded cheddar, ½ c shredded havarti and ½ c shredded jack to the sauce.
• Layer potatoes in a baking dish, spooning cheesy sauce over each layer (this should make 2 layers in a small baking dish.
• Make sure there is enough sauce to cover the top.
• Bake for 15-20 minutes at 350 until bubbly & browned, remove to let cool and sprinkle with chives or parsley.

Standing Rib Roast

• Rub a mixture of softened butter, mixed with some olive oil, thyme, rosemary, garlic, salt & pepper into the roast. Do this before cooking and let sit outside of the refrigerator to come to room temperature.
• Bake at 420 for 20 mins.
• Then lower temp to 350, bake an additional 15 mins per pound.
• Internal temp for medium-rare should read 125 to 130.
• Plate with potatoes and mixed vegetables!