These recipes are courtesy of DPS: Breithaupt Career and Technical Center:
1 (10 pound) prime rib roast 2 teaspoons salt
10 cloves garlic, minced 2 teaspoons ground black pepper
2 tablespoons olive oil 2 teaspoons dried thyme
Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
Preheat the oven to 500 degrees F (260 degrees C).
Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
Allow the roast to rest for 10 to 15 minutes before carving so the meat can retain its juices.
SWEET AND TANGY SAUTEED COLLARD GREENS
1 tablespoon vegetable oil 2 tablespoons honey
½ Vidalia or other sweet onion, sliced 1 teaspoon grated fresh ginger root
1 ½ pounds collard greens -rinsed, trimmed and 5 tablespoons melted butter
chopped 3 tablespoons balsamic vinegar
Salt and freshly ground black pepper to taste
½ cup water
Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches in necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.
Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.
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