Carving Station Recipe

Prepare the Prime Rib

Preheat the oven to 450°F (230°C). Rub the prime rib roast with garlic, rosemary, salt, and black pepper.

Roast the Prime Rib

Place the roast in a roasting pan and roast for 15 minutes. Reduce the temperature to 325°F (165°C) and continue roasting for about 1 hour and 30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.

Rest and Serve

Remove from oven, cover loosely with foil, and let it rest for 20 minutes before slicing.

Prepare Au Jus

Combine beef broth in the pan drippings and heat over medium heat, scraping up browned bits until slightly thickened.

Mix Ingredients

In a bowl, combine sour cream, prepared horseradish, lemon juice, and salt. Mix well and refrigerate until ready to serve.

Prepare the Lamb

Preheat the oven to 350°F (175°C). Season the leg of lamb with salt, pepper, and thyme.

Sear the Lamb

In a large skillet, sear the lamb on all sides until browned, about 5–7 minutes.

Roast the Lamb

Transfer to a roasting pan. Add chopped shallots, red wine, and beef broth. Roast for about 1.5 hours or until the internal temperature reaches 145°F (63°C) for medium.

Make the Demi Glace

Remove lamb from the pan and let rest. Strain the pan juices, return to heat, and reduce until thickened.

Prepare the Ham

Preheat the oven to 325°F (165°C). Score the surface of the ham in a diamond pattern and insert cloves.

Make the Glaze

In a saucepan, combine brown sugar, maple syrup, ground cinnamon, and Dijon mustard. Heat until smooth.

Glaze the Ham

Brush the glaze over the ham and bake for approximately 2 hours, basting every 30 minutes.

Serve

Remove from the oven and let rest for 15 minutes before slicing.