• 12 pound Prime Rib roast, at room temperature 
• Salt and freshly ground pepper

Au Jus

• 2 cups beef stock or canned broth 
• Sprig of thyme  
• Salt and freshly ground pepper, to taste

Roasted Prime Rib

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• 4 tablespoons butter
• 2 tablespoons olive oil
• 6 cups thinly sliced yellow onions
• 4 garlic cloves, peeled and left whole
• 1 teaspoon sugar
• 1/4 cup brandy
• 1 tablespoon Dijon mustard
• 1/2 teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 3 quarts beef stock or broth
• 1 1/2 cups dry white wine
• salt and black pepper, to taste

Croutons

• 8 thick slices French bread
• 4 tablespoons butter, softened
• 4 tablespoons olive oil
• 3 cloves garlic, minced

Gratinée

• 8 ounces Gruyére cheese, shredded
• 8 ounces mozzarella, shredded
• 4 ounces freshly grated Parmesan cheese

• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1/2 cup chopped yellow onion
• 1/2 cup chopped bell pepper
• 1/4 pound ground pork
• 1/4 pound chicken livers, pureed
• 2 bay leaves
• 1 tablespoon finely chopped jalapeno
• 1/2 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne
• 2 cups cooked long grain white rice
• 1/4 cup beef stock or canned, low sodium beef broth
• Dash of Tabasco, or other Louisiana hot sauce, to taste

Creole Dirty Rice

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