• Serves 8-10
• Ready-to-cook prime rib (3 lb 8 oz)
• Roasted carrots with lemon butter sauce (1 lb 5 oz)
• Loaded mashed potatoes (1 lb 14 oz)
• Chocolate-covered baklava (2 lb)
• Horseradish sauce (8 oz)
• Net Weight: 9 lb 3 oz

Juicy, flavorful prime rib is the center of this easy-to-prepare feast, and the side dishes are just as delectable. Tender rainbow carrots are roasted to perfection in a luscious lemon sauce with a hint of honey; smoky, savory loaded mashed potatoes feature a delicious blend of fluffy russet potatoes, cheddar cheese, onions, bacon pieces, and garlic seasoning. Our mouthwatering prime rib is always an impressive entrée. Only the finest cuts are selected from the tender eye of a prime rib roast, and at nearly four pounds you'll have more than enough to go around. We've included a classic horseradish sauce for added verve. Everything arrives ready to heat and serve, including a delightful chocolate-covered baklava for the perfect finishing touch.

COOKING INSTRUCTIONS



Prime Rib

• Thaw in the refrigerator for 24-48 hours.

• Preheat oven to 425°F.

• Place roast, uncovered, on a rack in an oven-proof pan.

• Roast for approximately 50-70 minutes or until the internal temperature reaches 120°-125°F for rare or 130°-135°F for medium-rare.

• Remove from the oven and transfer to a cutting board or platter. Loosely cover with foil.

• Let rest 5-10 minutes before slicing or serving to allow juices to redistribute.



Roasted Rainbow Carrots with Lemon Butter Sauce

• Preheat oven to 400°F.

• Remove plastic wrap and place tray on a lined baking sheet.

• Bake for 45-55 minutes or until carrots appear roasted and sauce is boiling.

• Remove from oven, stir contents, and allow to sit for 5 minutes before serving.



Loaded Mashed Potatoes

• For best results, cook from frozen. Preheat oven to 375°F.

• Remove all packaging, cover with aluminum foil, and place tray on a parchment-lined baking sheet.

• Bake for 45-50 minutes. Remove foil and continue baking uncovered for about 20 minutes more or until the internal temperature reaches 165°F.

• Let stand for 10 minutes before serving.



Horseradish Sauce

• For best results, cook from frozen. Preheat oven to 375°F.

• Remove plastic wrap and place on a parchment-lined baking sheet.

• Bake for 20-25 minutes or until golden brown.
Prime Rib
• Thaw in the refrigerator for 24-48 hours.
• Preheat oven to 425°F.
• Place roast, uncovered, on a rack in an oven-proof pan.
• Roast for approximately 50-70 minutes or until the internal temperature reaches 120°-125°F for rare or 130°-135°F for medium-rare.
• Remove from the oven and transfer to a cutting board or platter. Loosely cover with foil.
• Let rest 5-10 minutes before slicing or serving to allow juices to redistribute.

Black Truffle and Almond Green Beans
• For best results, cook from frozen. Preheat oven to 375°F.
• Remove plastic wrap and place tray on a parchment-lined baking sheet.
• Bake for 35-42 minutes or until the internal temperature reaches 165°F.

Acorn Squash
• For best results, cook from frozen. Preheat oven to 375°F.
• Remove plastic wrap and place tray on a parchment-lined baking sheet.
• Bake for 45-55 minutes or until the internal temperature reaches 165°F.

Loaded Mashed Potatoes
• For best results, cook from frozen. Preheat oven to 375°F.
• Remove all packaging, cover with aluminum foil, and place tray on a parchment-lined baking sheet.
• Bake for 45-50 minutes. Remove foil and continue baking uncovered for about 20 minutes more or until the internal temperature reaches 165°F.
• Let stand for 10 minutes before serving.

Blueberry Peach Crisp
• For best results, cook from frozen. Preheat oven to 375°F.
• Remove plastic wrap and place on a parchment-lined baking sheet.
• Bake for 50-55 minutes or until golden brown.

Horseradish Sauce
• For best results, cook from frozen. Preheat oven to 375°F.
• Remove plastic wrap and place on a parchment-lined baking sheet.
• Bake for 20-25 minutes or until golden brown.