A New Year’s Eve Meal For The Ages

Sure, we won’t be dancing under a disco ball or kissing strangers at the stroke of midnight, but that doesn’t mean that your New Year’s Eve can’t be just as magical as it has been in years gone by. With a little preparation, you can bring the glamour of a night out on the town to your humble abode, and it all starts with the food. We’ve brought in the experts at Joe’s Seafood, Prime Steakhouse & Stone Crab at The Forum Shops at Caesars Palace to help us welcome 2021 with a meal fit for kings (and we’re not just talking King Crab). Known for their incredibly fresh seafood (think Madagascar shrimp, Nantucket Cape scallops, Alaskan king crab, and Copper River salmon), the folks at Joe’s are experts when it comes to creating memorable experiences for their guests. Who better, then, to help us whip up a menu that’ll quite possibly be the top highlight of our 2020? Read on for some home entertaining tips from Chef Mark Lord and be sure to share a photo if you recreate their epic recipe for Prime Rib. And next time you find yourself in Las Vegas, be sure to pay them a visit — book your table here


Tell us, what makes a visit to Joe’s Seafood, Prime Steakhouse & Stone Crab so special?
Our history and standards of service. We are defined by a standard of hospitality that was born over a century ago and offer a dining experience that is timeless. Our tuxedo-clad service staff provides a sense of tradition, while delivering the warmth and caring service that has defined Joe’s since 1913. 


You’re known for your incredible seafood — what would you recommend a first-time guest order to taste the best of your bounty?
We would be remiss to not mention our namesake Florida Stone Crab claws, but we have also gained a reputation as a world-class steakhouse offering USDA Prime steaks. Our New York Strip and Bone-in Filet are can’t miss items, as are our Jumbo Alaskan King crab legs and Dover Sole which are prepared tableside for guests’ enjoyment. We also proudly serve classic dishes from the original Joe’s Stone Crab in Miami Beach including Fried Chicken, Cole Slaw, Grilled Tomatoes, Hashed Brown Potatoes and Creamed Spinach. And any meal at Joe’s would not be complete without a slice of our homemade pie. 



What’s your key to a successful New Year’s Eve meal?
I find there are two main keys to a successful NYE meal. First: RELAX. Don’t stress about the meal. Enjoy the moment with family and friends. That’s what this time is about. Second: Plan and prep ahead. One of the most important things to do when cooking is to have your mise en place ready. This is a French culinary phrase which means “putting in place” or “everything in its place” and it refers to the setup required before cooking. Having your ingredients organized and within reach will save you a lot of time and stress.


You can’t go wrong with Champagne, but what other cocktail would you recommend to ring in 2021? 

The Vesper — it’s strong, it’s classy, and it’s crystal clear (just in case a few drops land on your lapel!). This James Bond favorite is made using London Dry Gin, Vodka and Lillet Blanc

2.5oz London Dry Gin
1oz Vodka
.5oz Lillet Blanc

Shake all ingredients, strain into a chilled coupe glass and garnish with a lemon peel.

Tell us about your Prime Rib recipe — why is it the perfect dish for a New Year’s Eve spent at home?
This is a perfect dish because you can really “set it and forget it.” Once its roasting in the oven, there isn’t much to do for a few hours, so it’s the perfect time to mingle or prepare a side dish or two. 

Prime Rib w/ Garlic Herb Butter
Serves 8-10 people

2 cups butter, softened
12 cloves garlic, minced
4 tablespoons fresh rosemary, finely chopped
4 tablespoons fresh thyme, finely chopped
4 tablespoons salt
2 tablespoon pepper
8-10 lb boneless ribeye roast, trimmed
4 tablespoons flour
4 cups beef stock

1. Preheat oven to 500°F.

2. Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.

3. Rub the herb butter all over the entire rib roast, then place on a roasting tray with a rack. Place in the refrigerator for 20 minutes or until butter hardens slightly.

4. Bake for 5-6 minutes per pound of meat, then turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.

5. Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat. Bring to a simmer.

6. Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.

7. Once thickened, remove from heat and strain the sauce into a gravy dish.

8. Carve the prime rib into 1 inch slices and serve with mashed potatoes, green beans, and sauce!


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