It's been a while and for those who may be still reading, I'm sorry. I've started school and between Human Anatomy and Physiology and Organic Chemistry, I've been swamped. Add to that 4 kids, looking for a job, and a husband getting out of the navy soon and I'm one busy mama!
I've of course still been cooking, especially today, Christmas. The day started off with monkey bread, then scrambled egg toast, bacon and mimosas. Dinner was this fantastic prime rib, served with baked potatoes and broccoli. A light dinner (well, for me) due to my husband's head cold. He still managed to make sounds that I previously had only heard in the bedroom when eating the rib roast. Here's how I did it.
I started with a 6 lb rib roast. Removed meat part from the ribs myself...not terribly hard to do, just cut along the tissue away from the ribs. Then tied the roast to the ribs with twine. I did this because I didn't relish the thought of trying to cut it away when hot, and the bones give it out of this world flavor. Rubbed the roast down with sea salt, ground black pepper and garlic. I roasted the first 15 minutes at 450 degrees, then promptly reduced the temp to 300 degrees. This high temp start sears the outside, then the lower temp cooks it slowly to buttery tenderness. I removed it when the temp read 120 degrees. I want medium rare, and it will continue to cook on the counter at least another 5-10 degrees.
Then I let it rest. 20 minutes at least to keep all the juices inside. Sliced:
Served with a Malbec red from Argentina...a wonderful dinner:
Hope your Christmas was a Merry one!
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