Prime rib roast with crispy onions, horseradish sauce

Preheat the oven to 425°F.

Combine the oil and all of the seasonings in a small bowl. Rub the seasoning paste uniformly over the meat. Put the roast, bones down, on a rack in a roasting pan and roast for 30 minutes.

Carefully check the roast, turn the oven down to 350°F and continue roasting until an instant-read thermometer inserted near the center of the roast reads 120°F for medium rare, 1 ½ to 2 hours.

After you have reached the desired degree of doneness, remove the roast from the oven and let stand for 20 minutes before carving.

After the roast has rested for 20 minutes, carefully transfer it bone-side down to a large cutting board. Insert a sharp knife between the meat and the rib bones, separating the meat from the ribs in 1 large piece to slice the beef into boneless ½-inch-thick slices — OR leave the roast whole and cut between the rib bones, serving one enormous bone-on prime rib chop per diner.

Peel and finely grate the horseradish.

Add the wine, vinegar, mustard and allow steeping for 15 minutes.

Stir in the crème fraiche and season with salt and pepper. Serve within a day or two.

Pre-heat the deep fat fryer with the recommended amount of oil to 360°.

Combine the flour and paprika evenly in a flour sifter and sift into a large bowl. Add the thinly sliced onions to the flour and toss and shake well to coat the onions evenly in seasoned flour. Put the onions into a strainer and shake off any excess flour so that what remains is the thinnest coat possible.

Cooking in small batches, put the seasoned flour coated onions in a fryer basket and carefully submerge in the hot oil. Shake the basket to insure even frying and remove from the fryer when the onions have cooked to a deep golden, but not dark brown, color. Continue in this manner until all the onions have been cooked.

Season each batch with salt as it's removed from the fryer. Drain on paper toweling.

Serve at warm.

Pour the oil into a large, heavy-bottomed sauté pan and heat it over low heat. Add the garlic and sauté for 1 minute.

Add the kale and sauté for 2 to 3 minutes. Add the wine, salt, pepper, pepper flakes.

Stir and cover the pan to braise with the wine.

Cook until the kale is tender, approximately 10 minutes.

Transfer the kale to a serving dish and serve family-style from the center of the table.

Preheated oven 425°.

Combine the eggs, milk, water and butter in a bowl and whip together, add the flour and salt slowly and combine well and rest the batter for 20 minutes before using.

Place an oven proof baking dish into the hot oven for 3-4 minutes, remove carefully and add the beef drippings to the dish, Be careful as it sizzles

Pour the batter into the oven proof dish, being careful as it will sizzle again and put the dish into the hot oven, baking for 25-30 minutes, till puffed up with air and golden brown; remove and serve immediately by slicing into portions