Prime Rib Dinner

Instructions

Boil the potatoes in a large pot of salted water for 10 minutes, then plunge them into a bowl of ice water. Lay them on a cooling rack and leave them to dry for 2 hours.

Toss the dried potatoes and the parsnips with olive oil, then season them generously with salt and black pepper. Roast them at 450°F for 25 minutes and hold them warm in a separate oven from the beef.

Brush the rib roast with olive oil. Mix the thyme, rosemary and garlic powder with salt and pepper, rub the mixture over the meat, and push a probe thermometer into the center of the roast.

Cook the roast at 200°F until the probe reads 118°F. Take it out while the oven heats to 500°F, then return it and cook until the probe reads 135°F.

Rest the roast for 10 minutes before carving, and serve it with the roasted potatoes and parsnips.

After the main course, set up a hot plate at the table for the flambe, with a fire extinguisher close by. Heat the oil in a 10-inch stainless steel skillet over medium high heat and sauté the apples until golden.

Pour off the leftover oil, add the rum and ignite it. Scrape the browned bits from the pan with a metal whisk until they dissolve, then pour the apples and liquid out and set aside.

Melt the butter in the same pan over medium high heat. When the bubbling stops, whisk in the flour and keep whisking until it turns light blond.

Add the remaining ingredients except the powdered sugar, along with the reserved rum liquid, and boil until the sauce has reduced by half. Return the apples, toss to coat, and serve warm dusted with powdered sugar.