Prime Rib Roast Complete DinnerItem #: PRD88
Creamy Crab Dip, 1 pound
Prime Rib Roast, 5 pounds
Crème Fraiche Mashed Potatoes, two 32 oz. casseroles
Green Bean Casserole, 28 oz.
Flourless Chocolate Torte
Creamy Crab Dip: Thaw in refrigerator overnight. Remove from plastic container and place in oven ready dish. Preheat oven to 325°F. Bake for approximately 30-35 minutes or until hot and bubbly.
Prime Rib Roast: Thaw for 48 hours under refrigeration. Must cook from thawed. Preheat oven to 375°F. Remove Prime Rib from all packaging and place on a shallow oven safe pan. Cover the Prime Rib well with aluminum foil. Place in the center of the oven and reheat for 60-90 minutes for desired doneness. Internal temperature should reach 125°F for medium rare. Carefully remove Prime Rib from oven, and let it rest for 10 minutes, covered. It is recommended that internal temperature be monitored closely by using a meat thermometer to avoid overcooking. Heating times may vary as all cooking appliances are calibrated differently.
Creme Fraiche Mashed Potatoes: Keep frozen until ready to bake. Remove lid and preheat oven to 350°F. Bake 30-40 minutes or until reaches an internal temperature of 165°F and top is browned in places. To ensure it cooks fully, stir gently halfway through baking. If top browns too quickly, cover with foil until casserole is finished cooking. Let set for 5 minutes before serving.
Green Bean Casserole: Thaw overnight under refrigeration. Preheat the oven to 375°F. Remove the lid from the container. Place on baking sheet. Bake for approximately 20-25 minutes, until the sauce is bubbling. Let stand 10 minutes before serving.
Flourless Chocolate Torte: Whole Cake: Remove shrink wrap. Defrost under refrigeration 5 -8 hours or overnight. Defrosting a whole cake at room temperature is not recommended. Be sure to put defrosted slices back into cooler.