I'm cooking a Prime Rib roast for xmas this year with an orange, ginger and habanero marinade.
I'm sort of looking for unique sides to compliment it, but am falling short. I have back ups, so it's not too much of an issue, but I thought I would see what spinpeeps can offer up.

Vegetable, pasta, potato and desserts are preferred, but I'm open to anything.

I'm open to most flavor profiles too.

Candied Yams
Peel yams and cut yams 1 in thick
Place in oven safe dish.
Put slices of butter on top.
Cover with a good layer of brown sugar.
If you need to stack them it's ok, just add butter and brown sugar to each layer
Bake until tender

Mashed Red Potatoes
Rinse potatoes (do not peel)
Cut potatoes in quarters.
Rinse again.
Put potatoes in pot, fill with enough water to cover potatoes.
Boil until tender, Drain water
Add some milk and butter (to create desired consistency and flavor)
Add garlic salt, salt and pepper (and rosemary and parsley if desired)
Use a blender to whip the potatoes
(the red skins and green herbs make your potatoes look festive)

Roasted Squash
You can use various types of squash to add color and flavors
Rinse and Slice squash 1/4 in thick (no need to peel unless you chose a tough skinned squash)
Rinse and Slice green and red bell peppers (you can add spicier peppers if you like)
Peel one head of garlic, slice cloves in half long ways
Rinse some cherry tomatoes (no need to slice)
in a large oven safe dish, coat bottom of dish with sesame oil
place a the squash across the bottom in one layer
then add the peppers, garlic, and tomatoes
drizzle some worcestershire or soy sauce over it
sprinkle with salt and thyme
drizzle some sesame oil over the top
Bake until veggies get slightly brown around the edges
Add a good layer of freshly grated parmigiana
continue heating until cheese melts a bit, then serve
(it seems to turn out best if done in a single layer, but I've done it in multi-layers and it's ok, but less of the roasted flavor comes through)

Asparagus would also be a good side.

That sounds delicious!

omg I love yams - thx for that ; )

I found this recipe online one year and it is generally well received...but in my experience kids don't like it too well.

Parsnip-Asparagus Au Gratin Recipe

Ingredients
10 medium parsnips, peeled and cut into 1-inch slices
1/2 teaspoon salt
1/8 teaspoon pepper (I prefer cracked pepper)
1/2 cup butter, divided
2 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 medium onions, chopped
4 garlic cloves, minced
2 cups soft bread crumbs
1/2 cup grated Parmesan cheese
Directions
In a large bowl, combine the parsnips, salt and pepper. In a microwave, melt 2 tablespoons butter. Drizzle over parsnips; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 20 minutes.
Meanwhile, in a microwave, melt 2 tablespoons butter. Combine asparagus and melted butter; add to parsnips. Bake 20-25 minutes longer or until vegetables are tender.
In a large saucepan, saute onions in remaining butter until tender. Add garlic; saute 1 minute longer. Add bread crumbs; cook and stir until lightly toasted. Stir in cheese. Transfer parsnip mixture to a serving platter; sprinkle with crumb mixture.

Now, I copied that right from a website, but that's where I got the recipe for it and it's how I make it. It's good stuff and utilizes two veggies that I feel get overlooked often. Also, asparagus can get slimy and you don't have to worry about that in this recipe. Anyhow, it's something different.

I'm gonna try this one :)

I'm all over it. The kids can eat jello.

it once before and it was pretty amazing, so I figured I'd give it another go.

Mind jotting down the recipe?
(and any tricks to keep it tender, i have issues keeping my beef from getting tough, i don't know why)

I could do it the easy way...
... just sneak over and Grinch your Christmas dinner while you sleep.
http://www.youtube.com/watch?v=8YDeSIgJXng
but then I'd feel guilty, so I'll try to make it myself instead. Maybe for New Years. :D

and any tricks to keep it tender

You have to show appreciation.
Try giving little gifts to say, "I love you".
Always show consideration.
Let the other party hold the remote sometimes.
Be respectful.

These are just a few tips for "keeping it tender" I've found them very useful, and satisfying.
If you can do these things, the tenderness will never leave :P

Aaww, I should have known... I need to be sweet to the beef. I've been going about it all wrong! Thanks for the tip. :)

Maybe you're cooking it too fast?

Maybe.
I think I need beef lessons. I can cook just about anything else.
lol

Yeah, low and slow is the key with any kind of meat. Also the cookware is important. I recommend browning the meat on all sides before cooking it in a dutch oven, with some sort of wine as your braising liquid, and surrounded with veggies. Also, keep it covered. Then put it in the oven on low heat for about 8hrs. Some people even go as far as cooking their meat up to 24hrs really slowly. I love making roasts because I can set it before I go to work, and come back home just in time to take it out. I know it takes a long time, but once you do it right the first time, you will never go back. "Your patience will be rewarded." - Alton Brown ¹

If that's the case, then I'm cooking it waaay to fast!
What do you consider low heat?
How does the size of the roast affect cook time?

Low heat is 210-250 degrees, keeping in mind that the lower the temp setting you use, the longer you're going to let it cook. I go more with feel than precise cooking time per pound, but I heard it's about 45mins per pound.

Is that Celsius or Fahrenheit?

This is so easy and awesome!

Buy a pre-made apple pie (I like apple crumble pie)
Heat it up
Slice it and put on plates
Scoop vanilla ice cream on each slice
drizzle lots of warmed caramel all over the top
Use walnuts as garnish

(no pooping in the pie)