I have company coming next weekend for a prime rib roast dinner. We will be a small group. My plan is to have two-rib roast salted a couple of days before roasting; sear at 500F for 15 min and continue roasting at a low temperature. Serve it with an Yorkshire pudding and roasted carrots and parsnip; steak-house wedge salad to start and an apple tart with sharp cheddar to finish.
What do you think? I welcome any suggestions that you might have. What do you think I should serve before the meal? Alcohol-wise, I am thinking to start with Bourbon/Coke cocktails, move to Cab Sav with the meal and Brandy to finish.