For Prime Rib:
• 1 Tallgrass 5-lb. Boneless Prime Rib
• 2 tbsp. good-quality olive oil
• 1/2 tsp. salt
• 1/2 tsp. pepper
For Grilled Potatoes:
• 4-6 large roasting potatoes, sliced or cubed
• 1 medium onion, sliced
• 1 stick butter, sliced
• 1 tsp. salt
• 1 tsp. pepper
For Cucumber Salad:
• 2 cucumbers, peeled and sliced into 1/4″ slices
• 3-4 medium-sized tomatoes, peeled and sliced into 1/4″ slices
• 1.5 tbsp. Balsamic Vinegar
• 1/4 c. good-quality olive oil
• 1/2 tsp. Italian seasoning
Prime Rib: Heat a large pan on high heat until the pan is hot, and add olive oil. Place the prime rib in the pan, and sear on both sides for 1 minute on each side. Then, place it on a rotisserie grill at 380-400 degrees. Cook for one hour and ten minutes. Remove from the grill, and let the prime rib sit for at least ten minutes. Slice and serve.
Grilled Potatoes: Spray a flat piece of aluminum foil with cooking spray and add the potatoes and onion. Add butter, salt, and pepper, and mix the ingredients with your hands. Place another sheet of aluminum foil on top of the mixture, and crimp together both sheets so the contents are sealed inside. Place the pouch on the grill for about 30 minutes, checking for doneness after 20 minutes. Be careful of steam when opening the pouch!
Cucumber Salad : On a dinner plate, place slices of cucumber in a circular pattern around the outer edge. Then, place a layer of sliced tomatoes. Alternate the layers until you reach the center of the plate. In a small container, mix the balsamic vinegar and Italian seasoning well. Whisk in the olive oil to make an emulsion. Drizzle the mixture over the salad.