The prime rib was roasted at 200° F to 123° internal temperature and then reverse seared.
The pommes puree had some of the butter replaced with rendered bacon fat. Then fresh mini mozzarella balls and chives were added.
The carrots are pretty much as described.
My boys declared the potatoes to be the hit of the night, which I get. Dang are they rich!
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
This community is for sharing pictures of awesome food, not a platform to advertise.
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
Never been a prime rib fan myself, but I gotta say those are some good looking carrots. Potatoes look top notch too.