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!
this sounds nice but isn’t foodporn supposed to look good too?
I look forward to the meals that you will post here! Your plating game must be on point.
It’s hard (not possible?) to make prime rib look beautiful, just on an esthetic level. You did great!
It probably does in person, but the top down angle and the bluish light don’t do it any favour
At least it’s not a pizza for once.