Made the prime rib today, just the classic rosemary+thyme+garlic+salt+pepper+olive oil deal. It came out perfect, I tend to snack a lot on vegetables whilst cooking and did that today so I only had one thin slice and bits and pieces of the other components, but my husband had three plates (He does OMAD on work days and thus chimps out at his leisure) and the kids had seconds, so I'm happy. Plenty of leftovers for lunch sandwiches or breakfast burritos or whatever throughout the week.
Served it with roasted potatoes and carrots with the same ingredients as the prime rib, and instead of the blistered tomatoes I was thinking about making, I ended up making tomato and garlic confit since I now have the handiest little 5''x5'' baking dish that's perfect for confit or baked cheese, crusty no-knead dutch oven bread that I baked as the prime rib was cooking, and I also made a gravy with the pan drippings. I was initially going to roast the veg under the grate for max flavor from the pan drippings, but I figured the kids love to dip and that would be perfect.
I wasn't going to cook dinner tomorrow since we're celebrating outside of the house, but it was better to move the event earlier in the day to accommodate everyone, so I'm probably going to make something lowkey like homemade bread, a plate of cheeses, smoked fish, and meats, and more garlic/tomato confit to spread on the bread.
