The prime rib was roasted at 200° F to 123° internal temperature and then reverse seared.
The pommes puree had some of the butter replaced with rendered bacon fat. Then fresh mini mozzarella balls and chives were added.
The carrots are pretty much as described.
My boys declared the potatoes to be the hit of the night, which I get. Dang are they rich!
Mmm… dessert carrots… My mom used to do baby carrots cooked in butter and (frozen) orange juice concentrate. It was my favorite, but I have since developed a citrus allergy, so I haven’t had sweetened carrots in a long time. I might try this!