Noonish Christmas Dinner for 6. Looking to cook a beef dish. Expert opinions appreciated.

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Any menu ideas on what might make it memorable and special?

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You can add in some diced onions and mushrooms to spruce up Hamburger Helper

Prime Rib Roast in oven. You can't really mess it up. You'll have to wake up early and get it started, though.

LINK

Combine salt and pepper in a small bowl. Pat prime rib with clean paper towels.
Rub salt and pepper mixture all over rib roast at least 2 hours prior to cooking (it is okay to not use all of the salt and pepper mixture – use your best judgment);
After rubbing with salt and pepper, leave out to allow the roast to come to room temperature.
Preheat oven to 500 degrees F;
Place rib roast on roaster (fat side up) and place in oven, uncovered. You do not need to use a roasting rack.
You will want to cook your rib roast/prime rib for a TOTAL of 15 minutes per pound (this will result in a medium rare center – if your roast is particularly robust, cook 16 or 17 minutes per pound).
The first 20 minutes will be at 500 degrees F.
Then drop the oven temp down to 325 degrees F. for the rest of your cooking time.
DO NOT OPEN THE OVEN AT ANY POINT.
Remove from oven and immediately cover with foil or the roaster cover and let rest for 20-30 minutes (do not skip this step!) – the meat will continue to cook during this time;
Cut into steaks and serve immediately.

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You can add in some diced onions and mushrooms to spruce up Hamburger Helper

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I’m not sure why they call this stuff Hamburger Helper. It does just fine by itself.

Some types of braised dishes can be "memorable and special" - Osso Bucco (veal shanks) or better yet lamb shanks if your guests like lamb.

That way you can cook a day or two before and not be worried about finishing cooking the morning off.

For a topping to fancy things up, google Gremolata - a chopped mix of herbs like parsley , lemon zest and garlic.

Serve with polenta or some good quality stone ground grits or mashed potatoes and roasted Brussel sprouts or asparagus.

Sous vide a tenderloin then cutting into individual steaks before searing resolves this issue.

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My problem with serving great beef like a loin or standing rib roast to guests is that people prefer different levels of being done. Save that for fewer people with similar likes.

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This really isn't a problem with a prime rib roast as long as you plan far enough ahead. Just cook the entire thing to medium-rare and if you have guests that prefer theirs to be medium or, God forbid, well done, you can ruin their piece in a cast iron skillet in a matter of minutes.

Rib roast
Horseradish sauce
Roasted Brussels
Twice baked potatoes
Sweet potato casserole
Yeast rolls

Nothing but managing oven times


Or a Mississippi roast

Or a good stroganoff

Beef tips over noodles.

Beef tenderloin, especially if you have a smoker.

So you would reverse sear the tenderloin, let rest for 10-15 minutes slice then sear?

What you coat it with during the reverse sear? Thinking of coating with a compound butter with salt, pepper, rosemary, garlic and some shallots. Y'all think that would come out good?