I’m doing this recipe a little differently. Everything here is done by approximation because it really depends on the size of your roast. But I’ll give you basic guidelines for cooking a medium rare roast.

Ingredients:
Prime Rib Roast
olive oil
fresh pepper
sea salt
garlic
onion

Directions:
Go to your local butcher (not chain food store) and ask for a Prime Rib Roast, preferably aged, for however many people you need to feed (mine was 5 lbs). Make sure they do the dirty work and cut off the ribs and tie them back on for you. Set out to 1.5 hours before cooking to reach room temperature. This is essential – if your roast is not room temperature, it really throws off your timing. Preheat the oven to 500 degrees. Place your roast on a rack in a roasting pan – fat side up, rib side down. You can also set directly on the oven rack, so long as you have a drip pan below. For the rub I finley chopped fresh garlic (1/2 a bulb), used 1/4 cup of olive oil, fresh salt and pepper. Rub the mix onto the fat side of your roast. Cut up your onion into large slices and place over the roast with toothpicks. Place the roast into the oven, uncovered, for 15 minutes at 500 degrees. Then lower heat to 350 degrees for approximately 15-17 minutes per pound. The temperature of your roast should be about 115-120 (be sure to use a meat thermometer). Remove from oven, cover, and let rest for 20 minutes. The roast’s temperature will rise about 10 degrees while resting. When this is complete, remove the twine and ribs and plate.

If you’re curious about the potatoes and carrots, I used the following ingredients. Mixed and cut in half for each. Cook at 350 degrees for about 30 minutes, stirring every 10.
1/4 cup of olive oil
1 teaspoon of parsley
1 teaspoon of oregano
1 teaspoon of thyme
1 teaspoon of red pepper flakes
1 teaspoon of fresh pepper
2 teaspoons of salt

Ingredients:
6 eggs
1 cup of sugar
1 cup of Captain Morgan Tattoo
2 cups of milk
1 cup of heavy whipping cream
1/2 teaspoon cinnamon
ReddiWhip
nutmeg

Directions:
Separate the egg whites from the yolks in two bowls. Beat the egg whites, add half of the sugar, and beat until fluffy. Beat the rest of the sugar into the egg yolks. Stir the yolks into the whites slowly so the mixture remains fluffy. Stir the milk and Tattoo into the mixture. Add cinnamon. Pour the heavy whipping cream into another bowl and beat until stiff. Fold the cream into the mix. Pour into cups and top with ReddiWhip. Sprinkle with Nutmeg.

Note: You can substitute the alcohol with your preference of liquor (brandy, bourbon, whiskey, etc.). Don’t give to minors. You can leave out the alcohol completely and add more milk if you like. Don’t drink and drive, kthnx.

Cookie Ingredients
1 cup of sugar
2 sticks of unsalted butter
2 eggs
2 tablespoons of marshmallow creme
1 teaspoon of vanilla
3 cups of flour
1 teaspoon of baking powder
1/2 teaspoon of salt
Christmas Tree cookie cutter
powdered sugar

Frosting Ingredients
1 cup of powdered sugar
1/4 cup of milk
Blue and Green food coloring
Paintbrush
White frosting tubes (about 3 small ones)

Cookie Directions
Preheat oven to 350 degrees.

Beat sugar, softened butter (about 30 seconds in the microwave is fine), eggs, marshmallow creme and vanilla in a large bowl. In another bowl, mix flour, baking powder and salt. Gradually stir the flour mixture into the sugar mixture until thoroughly blended (I use my hands). Cover with plastic wrap and set in the fridge for an hour to harden.

Spread some powdered sugar over your surface and roll out your dough. Stamp with the cookie cutter, remove excess and place on the baking pan. Bake at 350 for 8-10 minutes (I do 8 w/ a dark pan). Cool completely.

Frosting Directions
Mix powdered sugar and milk with a spoon until smooth. Add blue and green food coloring until you reach the desired color. I used 14 drops of green and 16 drops of blue. This mixture will be thin.

With a paintbrush, coat the cookies with the frosting mixture. Let the frosting dry and repeat 2 more times (or more for a darker color). When the last coat is dry, sprinkle on a little powdered sugar. Line the edges of the tree (w/ the exception of the trunk) with the white frosting tube. If you’re using white frosting from a jar, you can get a ziplock bag, fill it with frosting and cut off a tiny corner at the bottom.

Alternate Directions
If you want to take an easier road, use store-bought cream cheese or vanilla frosting and add food coloring. If you don’t have a Christmas Tree cookie cutter, you can just roll up little balls and flatten them to make perfect circle cookies. You can also make a huge tree by cutting it out by hand with an Xacto Knife.

Notes (and mistakes I made along the way)
The reason I used the first frosting is because I wanted the green to be in a very thin layer, so the white outline stood out more. The two frostings taste about the same. Initially, I made the mistake of thinking it would be a good idea to use egg yolk and food coloring and brush it on the tops of the cookie prior to baking. End result: Jon said it felt like eating a scab. So, don’t do that.