PotatoesauGratin and GarlicRubbedRibRoast

So I seen on another blog a challenge to try 20 new recipes in 2010.  I thought that will be easy because I'm forever trying something new.  However, a lot of them are things I would never serve again!  So I'm challenging myself, and you if you want, to find 20 new SUCCESSFULL recipes in 2010 that I will fix again!
I started out pretty darn good tonight!  I tried 2 and with a little tweaking, they will be ones I fix again and again!

Garlic-Rubbed Rib Roast

ALL YOU NEED:

1 6lb beef standing rib roast

6 Garlic cloves

1 Tbsp kosher salt (Love this stuff!)

2 tsp ground black pepper

2 tsp dried thyme (I left this out)

2 Tbsp olive oil

ALL YOU DO:

1. Place roast in a roasting pan, fat side up.  In a small bowl combine garlic, salt, pepper, thyme and oil to form a paste.  Spread paste over fat layer of roast; let roast stand at room temperature up to 1 hours.

2. Preheat oven to 500.  Roast meat 20 minutes; reduce heat to 325 and roast for 1 hour and 15 minutes or until an instant-read thermometer registers 145 F for medium rare.

3. Remove roast from oven.  Cover with foil and let stand 15 minutes before carving.

Pioneer Womans Perfect Potatoes auGratin

ALL YOU NEED:

4 Russet potatoes; scrubbed clean

2 Tbsp butter; softened

1-1/2 cups heavy cream

1/2 cup whole milk

2 Tbsp flour

4 cloves garlic; minced

1 tsp salt

freshly ground pepper

1 cup sharp cheddar cheese; freshly grated

ALL YOU DO:

Preheat oven to 400

Smear softened butter all over the bottom of a baking dish

Slice potatoes then cut into 1/4ths

In a separate bowl, whisk together cream, milk, flour, garlic, salt and pepper.

Place 1/3 of potatoes in the bottom of baking dish.  Top with 1/3 of the cream mixture

Repeat 2 more times ending with cream mixture

Cover with foil and bake 3o minutes

Remove foil and bake 20 minutes more

Add grated cheese to the top of potatoes and bake 3-5 minutes more until cheese is bubbly and melted.