Step 1: Prepare the Dessert

1. Make the pecan pie filling: Whisk together 3 large eggs, 1 cup dark corn syrup, ½ cup granulated sugar, ½ cup packed brown sugar, 2 tablespoons melted butter, 2 tablespoons bourbon, and 1 teaspoon vanilla.

2. Stir in 2 cups pecan halves. Pour into a pre-baked 9-inch pie crust.

3. Bake at 350°F (175°C) for 45-50 minutes until set. Cool completely, then cover and store at room temperature.

Step 2: Prep Vegetables & Components

1. Peel and chop 1.5 lbs carrots and 1.5 lbs parsnips. Store submerged in cold water in containers in the refrigerator.

2. Trim 1.5 lbs green beans. Store in a sealed bag with a damp paper towel.

3. Make the sea salt butter: Soften 1 cup (2 sticks) unsalted butter, mix with 1 teaspoon flaky sea salt, and reshape into a log on parchment paper. Chill.

Christmas Eve (Advance Cooking):

Step 1: Assemble the Stuffing

1. Cook 1 lb bulk breakfast sausage in a skillet until browned. Remove, leaving fat.

2. In the same fat, sauté 1 large diced onion and 3 diced celery stalks until soft.

3. In a large bowl, combine 10 cups dried bread cubes, cooked sausage, onion/celery mix, 1 diced Granny Smith apple, ¼ cup chopped parsley, 2 tsp sage, 1 tsp thyme, 2 cups chicken broth, and 2 beaten eggs.

4. Transfer to a buttered 9×13 dish, cover tightly, and refrigerate.

Step 2: Create the Jus Base and Prep the Roast

1. Simmer 4 cups beef broth with 1 cup red wine, 1 halved onion, 2 smashed garlic cloves, and 4 sprigs thyme until reduced by half. Strain, cool, and refrigerate.

2. Pat the prime rib roast dry. Mix 3 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp chopped rosemary, and 4 minced garlic cloves. Rub the roast all over with the mixture. Place on a rack in a roasting pan and leave uncovered in the fridge overnight to dry-brine.

Christmas Day (The Main Event):

12:00 PM – Begin Roast & Potatoes

1. Take roast from fridge. Let sit at room temperature for 2 hours.

2. Preheat oven to 450°F (230°C). Place roast in oven for 25 minutes to sear.

3. Reduce heat to 325°F (165°C). Continue roasting. For medium-rare, cook for about 15-18 minutes per pound. Target internal temp: 120-125°F (49-52°C).

4. Boil 4 lbs peeled Yukon Gold potatoes until tender for mashing later.

2:30 PM – Cook Sides & Finish Jus

1. Drain potatoes. Mash with ½ cup warmed heavy cream, ½ cup sour cream, 6 tbsp butter, and 4 cloves roasted garlic. Season with salt and white pepper. Transfer to a buttered baking dish, dot with butter, cover. Can be reheated later.

2. Toss prepped carrots and parsnips with 3 tbsp maple syrup, 2 tbsp olive oil, salt, and pepper. Spread on a parchment-lined sheet pan.

3. Place covered stuffing dish and vegetable sheet pan in oven (now at 400°F after roast is done). Roast veggies for 35-45 mins; bake stuffing covered for 30, then uncovered 15.

3:45 PM – The Critical Rest & Final Prep

1. Once prime rib hits temperature, transfer to a cutting board. Tent loosely with foil. LET REST FOR 45 MINUTES. This is non-negotiable for juicy meat.

2. Reheat the jus base. Finish with 2 tbsp cold butter, whisking until glossy.

3. Blanch green beans in salted boiling water for 4 mins, then shock in ice water. Drain.

4:30 PM – Final Assembly & Carving

1. Reheat mashed potatoes (if needed) and rolls.

2. Sauté green beans in 2 tbsp butter with ½ cup sliced almonds until hot.

3. Carve the prime rib against the grain into thick slices.

4. Transfer all dishes to serving platters. Garnish: parsley on potatoes, fresh thyme on roast.

Serving the Ultimate Feast (5:00 PM)

Arrange the buffet or set the family-style table. Carve the prime rib at the table as a centerpiece. Serve in this suggested flow: rolls and butter first, followed by plates with prime rib, a drizzle of jus, and selections of the sides.