hen I joined ACEC Georgia in 2012, I insisted that we broaden the focus of our political advocacy mission beyond the narrow confines of “engineering issues” and take a wider stance in advocating for policies that promote overall growth and economic development. After all, if Georgia is growing, there are probably going to be more folks needing engineers to design the buildings and infrastructure that growth brings. That’s why it is such an honor to feature Governor Nathan Deal in this issue of Engineering Georgia . Arguably no Governor in recent memory has done more to grow Georgia’s economy and make Georgia the No. 1 state in which to do business than Governor Deal. History shows that great Governors (like great Presidents) don’t come along all that often and Georgia has been so very fortunate that Governor Deal came along when he did. He did the tough work of putting Georgia’s fiscal house back in order from the decimation wrought by the Great Recession. He saved the HOPE Scholarship and HOPE Grant. He imposed common sense reform to an unsustainable, and ultimately counterproductive, criminal justice system. He brought a renewed focus on workforce development and an understanding that the greatest barrier to expanding economic opportunity to all Georgians is fixing our chronically failing K-12 schools. He has also been the “grownup” who quietly, but forcefully, prevented the kind of divisive legislation that ultimately brought significant economic harm to other states (that put scoring points with the political extremes over the best interests of their citizens). His willingness to bring opposing sides together to work towards solutions everyone could support is all too rare in today’s political climate. And, his close bipartisan partnership with Atlanta Mayor Kasim Reed has provided Georgia with a competitive edge in major economic development wins over competing states. True to form, rather than taking a much-deserved victory lap in his final legislative session, Governor Deal seems to be gearing up for more heavy lifting on the key issues that threaten Georgia’s economic competitiveness. The engineering industry will be with the rest of Georgia’s business community in supporting him every step of the way. With this issue hitting your mailbox in the midst of the holiday season, I thought I’d focus my Sully’s Selections in a holiday direction. Specifically, a recipe. That may sound more like Southern Living than Engineering Georgia , but if it makes you feel any better, there is math involved (easy math, of course… I was a Poly Sci major). What are some of your favorite holiday dishes? Let us know by leaving a comment on our Engineering Georgia Facebook page or sending me an email – and, if you use this recipe, post pictures of the finished product on our Facebook page (it could be featured in an upcoming issue!). From all of us here at Engineering Georgia , I hope that each of you have a wonderful holiday season filled with family and friends and that your 2018 is filled with blessings. W Publisher's | LETTER SULLY'S SELECTIONS STANDING RIB ROAST This is a tradition I started for our family several years ago. A standing rib roast (AKA: a whole prime rib with the bones still attached) is a delicious showstopper that will impress your holiday dinner guests. While it’s an imposing piece of meat, this recipe is fool proof and it works the same regardless of what size roast you get. All it takes is a little math. Two math problems, actually: ROAST SIZE = 1LB PER PERSON BEING SERVED (EX. FOUR PEOPLE = 4LB ROAST) If ordering your roast by the rib, the rule of thumb is one rib per two people, so four people would require at least a two-rib standing rib roast). Round up. People may want seconds and leftovers are delicious. ROASTING TIME AT 500 DEGREES = EXACT TOTAL WEIGHT OF ROAST MULTIPLIED BY FIVE MINUTES PER POUND, ROUNDED TO THE NEAREST MINUTE (EX. FOR A 4.75LB ROAST – 4.75 X 5 = 23.75 ROUNDED UP TO 24 MINUTES). Despite the “foolproof” claims, this particular fool also recommends using a digital probe thermometer, so you can see where your temperature is at without opening the oven door. Insert the probe before you put the roast in the oven. Rare is 120-125 degrees; medium rare is 130-135 degrees. If you’re going above that, you might want to buy a nice ham or turkey instead. Steps: 1 Pull your rib roast out of the fridge and let it set out for about four hours, in order to bring it to room temperature (this is important, as the simple math won’t work if you don’t start with a room temperature rib roast). Dry the roast with paper towels. A dry exterior will yield better browning. 2 Preheat your oven to 500 degrees Fahrenheit (and make sure to remove any extra oven racks so the roast will fit). 3 Make an herb/spice rub (a simple Google search for “standing rib roast rub recipes” will yield lots of options) and then mix your rub of choice in a bowl with ¼ cup of room temperature butter, then spread the butter/ rub mixture over every part of your roast. Note, you can also use a store-bought beef or steak rub (not a BBQ rub… that’s the wrong kind of flavor profile). Personally, I use a combination of the “Steak Seasoning” and “Herbs de Provence Seasoning” mixes from Nancy’s Candy & Spice in Lawrenceville, Ga. (order online at nancyscandynspice.com). You really can’t go wrong with your rub, as long as you end up with at least some combination of butter, coarse ground black pepper and a really generous amount of kosher salt all over the roast when you put it in the oven. GET SOCIAL SULLY@ACECGA.ORG 770-356-3769 @MICHAELLSULLY FACEBOOK.COM/MICHAELLSULLY LINKEDIN.COM/IN/MICHAELLSULLIVAN Michael L. “Sully” Sullivan President and CEO, ACEC Georgia Publisher, Engineering Georgia 4 Set your roast in a pan with a roasting rack, fat side up and rib side down. You can also put carrots, potatoes and onions underneath in the roasting pan if desired. 5 When your oven is preheated to 500 degrees, put the rib roast in the oven and shut the door (if you have a self-cleaning oven with a locking mechanism, lock it shut). 6 Use the formula mentioned earlier to determine the number of minutes to cook at 500 degrees. Set a timer and as soon as the timer goes off, turn off the oven and leave the door closed . Leave the roast in the oven with the door closed, set a timer for exactly two hours and then let the roast sit in the oven for two more hours (regardless of size). 7 When the timer goes off, remove the rib roast from the oven, slice and serve with au jus, horseradish sauce and individual Yorkshire puddings (I didn’t have enough room for those recipes… this is an engineering magazine, not a cookbook).