My first time here in this NG and have enjoyed following various
threads. Would appreciate some of your insights regarding the
following.

Tommorrow is Queen Victoria Day and I am planning to cook a Prime Rib
Roast for two couples for and evening meal. I know I can get tips and
advice from various net sources plus my trusty Food Prep. manuals but
I was just wondering what some of you might want to share with me
about approaches to this kind of meal that have worked for you and
have produced good results....... I haven't done a Prime Rib in a long
time.

The roast I have is about 6 pounds...( cook to rare
rare-medium)......was planning baked white potatoes.....plus steamed
carrots....yorkshire pudding (the frozen kind that you pop in the
oven)....a mixture of sauteed baby sweet peppers, garlic, vidalia
onions, cremini mushroom and brown rice....(could be starch overkill
here.....maybe I should drop the white baked potatoes)......If I drop
the white potatoes I was thinking of adding steamed Fiddle Heads
(buttered ) for colour, taste and texture variety ....that's my
approach so far......tommorrow maybe another story..........Wine could
be Cab S ...Pays D'oc...Baron P de Rothschild. .........what do you
think......will this work ?....

I would love to hear how some of you have presented a Prime Rib
meal.....and hear any suggestions that you might have.....

Thanks

Bernie