Happy Holidays Feast

Prime Rib Adjust racks to top and middle positions and preheat oven to 275 degrees. Tent prime rib loosely with foil. Roast on middle rack until cooked to desired doneness, about 1½ hours. Transfer to a cutting board to rest, covered, at least 30 minutes. Meanwhile, in a medium bowl, combine mayonnaise and horseradish sauce. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

Carrots, Asparagus & Potatoes While prime rib rests, increase oven temperature to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and discard woody bottom ends from asparagus. Quarter lemon. Cut potatoes into ½-inch pieces. Toss carrots on a baking sheet with a large drizzle of oil, maple syrup, salt, and pepper. Roast on top rack until tender and slightly caramelized, 20-25 minutes. Toss asparagus and lemon wedges on a second baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until tender and lightly browned, 10-12 minutes. Carefully squeeze roasted lemon wedges over asparagus; toss with garlic herb butter until melted and combined. Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot; mash with truffle butter until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper to taste. Keep covered off heat until ready to serve.