Eating is a necessity. However, we choose what to eat. The choices we make reveal a great deal about us. The food you eat can tell quite a bit about your heritage, your family, your fears, your sense of adventure, your attitude toward yourself and others, and a myriad of other personal tidbits to anyone paying attention. Everything about eating is a glimpse into your soul.

I hope to reveal a little bit about myself to you through my food. I enjoy cooking. I enjoy eating. I find pleasure in bringing pleasure to others. I hope that by sharing my recipes I bring you a little bit of joy.

Cook my food. Feed it to the people you love.

Thursday, December 22, 2011

Christmas Rib Roast

You cannot go wrong with a rib roast. Ridiculously simple to prepare, your guests will be impressed and very happy! Merry Christmas!

Servings: 8
Time: Prep: 5 minutes; Cook: 2 ½ -3 hours
Hardware: roasting pan, meat thermometer, a plate, tinfoil, cutting board, knives

  • 5 lb Prime Rib Roast
  • ½ stick butter
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  1. Allow the rib roast to rise to room temperature. This is very important, because it allows the roast to cook evenly.
  2. Pre-heat the oven to 425°.
  3. Place the ribs in the roasting pan fat side up. Rub the cut ends with butter and sprinkle the entire roast with salt and pepper.
  4. Place the roast in the oven and allow it to cook for 15 minutes. Then turn the oven down to 325°.
  5. Cook for 20-30 minutes per pound. Remove the roast from the oven when the thermometer, inserted into the middle of the roast, reads 135° for medium rare, 145° for medium, 155° for medium well, and 165° for well done. (Please do not cook this beautiful cut of meat to well done. Just eat something else!)
  6. Place the roast on the plate and allow it to rest for 20-25 minutes loosely covered in foil.

To carve, place the roast on a cutting board, fat side up. Remove the meat from the bones by slicing horizontally. Then cut slices vertically from the fat side down. The pieces closer to the end will be cooked more then those toward the center, so guests that want less pink will be happy, too. 

Serve with horseradish cream sauce. So good!

Suggested menu:
Prime Rib Roast
Caesar Salad
Feta Mashed Potatoes
Steamed Broccoli
Black Forest Cherry Cake

No comments:

Post a Comment