Ingredients

• Cooking spray
• 8 celery ribs
• 1 standing rib roast (4–5 lb)
• 2 teaspoons kosher salt
• 1 ½ teaspoons coarsely ground pepper
• 5 oz Deli soft-ripened blue cheese
• 3 ½ tablespoons garlic-herb butter
• 1 cup yogurt blue cheese dressing
• 2 teaspoons chipotle pepper sauce

Steps

1. Preheat oven to 425°F. Coat medium-size roasting pan with spray. Cut celery into 7-inch ribs; lay across center of pan. Place roast on top of celery (wash hands); sprinkle salt and pepper over roast. Bake 20 minutes or until roast has browned.
2. Reduce oven to 350°F; cook 1–1 ½ hours and until roast is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer roast to cutting board; let stand 10–15 minutes before slicing. Temperature will rise 5–10°F during this time.
3. Cut cheese and butter into small cubes. Place both in medium saucepan on medium heat; cook and stir 2–3 minutes or until melted. Stir in dressing and pepper sauce; remove from heat when sauce is bubbly. Serve roast with sauce. (Makes 8 servings.)
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking rib roast, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Ingredients

• 6 frozen puff pastry shells
• 6 oz whole fresh portabella mushrooms
• 8 oz whole fresh white mushrooms
• 2 shallots
• 2 tablespoons fresh chives
• 8 oz Brie cheese, divided
• 3 ½ tablespoons garlic-herb butter
• ¾ cup beefy mushroom condensed soup
• 1 teaspoon garlic powder with parsley
• ½ teaspoon kosher salt
• ¼ teaspoon pepper

Steps

1. Preheat oven to 425°F. Bake puff pastry shells following package instructions.
2. Remove gills from portabella mushrooms; chop all mushrooms coarsely. Chop shallots (½ cup) and chives finely; cut Brie (remove rind, if desired) and garlic-herb butter into cubes.
3. Combine all ingredients (except pastry shells and one-half Brie); transfer to 2-quart baking dish. Bake 15–20 minutes until hot and bubbly.
4. Use fork to remove tops of pastry shells and soft pastry underneath. Divide remaining half Brie among centers of shells; add mushroom mixture over Brie. Serve.
Chef's Tip: Prepare mushroom mixture only (step 2), then cover tightly and refrigerate up to 3 days. To prepare, bake puff pastry shells following package instructions, then follow step 3 to complete recipe.