More for the Christmas Meal

Looks like it will be a post by post description here, but I found the Ruth's Chris Sweet Potato recipe:

Ruth's Chris Sweet Potato Casserole

Ingredients

CRUST

1/2 cup brown sugar

1/4 cup flour

1/2 cup chopped nuts, lightly roasted in a dry pan (pecans preferred)

1/4 cup butter ( melted)

SWEET POTATO MIXTURE

3 cups mashed sweet potatoes ( can use canned to save time, just drain)

1 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla

2 eggs ( well beaten)

1/4 cup butter, melted

Directions

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Preheat oven to 375°F.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.

Pour mixture into buttered baking dish (9"X9")and bake for 25-30 minutes.

Remove from oven and sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

Bake for 10 additional minutes. Allow to set at least 15 minutes before serving.

I also found a different way of doing the Roast this year.  Instead of starting high 500°F then going low until the roast is done, I'm starting low (200°F) then boosting to 500°F for the last 10 min.  I'll see how it goes this time...see update below.

Dry-Aged Standing Rib Roast with Sage Jus

Ingredients

1 (4-bone-in) standing rib roast, preferably from the loin end

Rub:

1 Tbsp Lawry’s Season Salt

1 Tbsp horseradish

1 Tbsp freshly ground black pepper

1 Tbsp minced garlic

1 Tbsp fresh rosemary, chopped
1 Tbsp Olive Oil

Jus:

1 cup water

1 cup red wine

4 fresh sage leaves

Directions

Remove any plastic wrapping or butcher's paper from the roast. Place the standing rib roast upright onto a half sheet pan fitted with a rack. The rack is essential for drainage. Place dry towels loosely on top of the roast. This will help to draw moisture away from the meat. Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38 degrees F. You can measure both with a refrigerator thermometer. Change the towels daily for 3 days.

Remove the roast from the refrigerator and let sit for at least 2 hours to come up to room temperature. While roast is coming up to temp, combine all ingredients for Rub in a separate bowl.  Completely cover the roast with Rub.  Remember to rub the bones as well.

Preheat oven to 250°F.  Place the roast in a roasting pan.  Place a probe thermometer into the center of the roast and set for 115°F.  Turn the oven down to 225°F and roast until internal temperature is achieved (around 30 min./lb. of roast).

If you have a convection oven, use Convection Roast at 225°F and the crust will be perfect and you won't have to blast it at the end.

Remove the roast and turn oven up to 500°F.  Cover with heavy-duty foil. Allow the roast to rest until an internal temperature of 125°F is reached.  Place the roast back into the preheated 500°F oven for about 10 minutes or until you've achieved your desired crust.  Remove and transfer roast to a cutting board. Keep covered with foil until ready to serve (at least 15 min).

Degrease the juices in the roasting pan.  Use grease for Yorkshire Pudding (see recipe).  Place the pan over low heat and deglaze with 1 cup of water.  Add the wine and reduce by half.  Roll the sage leaves in between your fingers to release the flavors and aroma.  Add to the sauce and cook for 1 minute.  Strain and serve on the side.

Should be a pretty tasty meal!