This recipe is based on a sweet potato/chorizo soup recipe from chef Jamie Oliver, which I modified to feature pumpkin. And boy, did it ever work! Read the entire article on the Burn! Blog here.

There's nothing quite like prime rib, especially slow-roasted and lightly smoked with apple wood and mesquite to add another layer of flavor. This recipe combines a dry rub for the meat and pan drippings that makes a great au jus.  If you like, the roast could be dry-aged in the refrigerator to enhance the flavor and tenderness even more. Age the beef for up to a week by placing it, uncovered, on a wire rack over a drip pan in the refrigerator. When ready to prepare the roast, trim off any dried pieces and rinse the roast under cold water. Take into account that the roast will lose 10 to 15 percent of its weight during aging, so purchase a larger roast than usual.

The roast should have a moderately thick layer of white fat over the meat. Trim off the fat cap to about 1/4-inch thickness, but don't trim all the fat. That's what imparts a marvelous flavor to the meat and helps retain moisture as it cooks. Have your butcher cut the bones from the roast and re-attach them for easier carving. Serve with horseradish cream sauce, pan drippings, sautéed green beans with caraway and twice-baked potato.  Note: This recipe requires advance preparation.

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.