I hope for those of you that celebrated Christmas, it was a wonderful day shared with family and friends, and filled with lots of love and laughter.
The holidays have always been so special to me. It’s the time to put everything else aside and spend quality time with family and those most dear to us. Nothing is greater than that, in my book! I do tend to feel a bit melancholy this time of year, thinking about my dad who is no longer with us and my grandmother, both of whom I treasured and played a large role in my life growing up. But, life goes on, and although those not with us with always remain in our hearts and minds, we should be joyful of the times we had, and enjoy the days ahead with those here.
We were home for the holidays but I was so sick with food poisoning from a local restaurant. I think I’ve just about resigned myself to the fact I will never eat salad out again. Slowly recovering, I’m hopeful I’ll be back to normal by next week. I never knew I could be so sick. I feel like I’m finally on the mend! Fortunately, my daughter came to the rescue and prepared a wonderful dinner for everyone, even though I couldn’t eat much. I was so proud of her. I’ll share her recipe next week.
New Years Eve is just 4 days away. Maybe you’re going out on the town, but if not, here’s a recipe that’s so simple but spectacular for a celebration, and delicious!
What I love best is you don’t have to slave over it all day. In fact, you can prep it the day before, place in the refrigerator and take out an hour before placing in the oven, to get to room temperature. It goes great with any kind of potato, veggie and salad, and is loved by all. What more could you ask for?
If you’ve never had Prime Rib you’re in for a treat. This recipe will make a luscious crust with a tender and moist interior. It’s so good! Just remember – read the instructions at least 2 times so you’re sure not to miss anything. I hope you enjoy it!……..
This recipe is for any size Prime Rib Roast (figure 1/2 pound per person or more if you want leftovers). Just do your math and you’ll have a perfect roast every time.
Herb Crusted Prime Rib Roast
Yield: Depends on Weight - See calculations below in Directions
4 cloves garlic
8 fresh sage leaves
4 teaspoons fresh thyme leaves
4 teaspoons olive oil
4 teaspoons salt, (I use kosher)
1 1/2 teaspoons fresh ground black pepper
Prime Rib Roast - (boneless @ room temperature)
1/4 cup sour cream
1/2 cup prepared white horseradish
1. With a food processor running, drop garlic into processor, blend until finely chopped. Add sage, thyme, oil, salt and pepper, process until paste forms.
2. Pat meat dry with paper towels. Rub meat all over with herb paste. Cover and chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated).
3. Approximately 1 hour prior to placing Prime Rib into the oven take beef out of the refrigerator and allow to get to room temperature - very important.
4. Preheat oven to 500F degrees.
5. Roasting time? To calculate the amount of time required for a perfectly Roasted Prime Rib, multiply the total weight of the roast by 5 minutes. Be accurate - the amount will be listed on your package.
Example:Roast weighs 5.42 pounds. Multiply 5.42 (pounds) by 5 (minutes) which equals = 27.10.
This means the meat will roast for 27.10 minutes or approximately 27 minutes at 500F degrees.
After 27 minutes immediately turn oven off.
DO NOT open oven door during the next 2 hours, the roast is still cooking.
This method will cook any size prime rib roast to perfection.....Rare to medium rare, the classic way to prepare prime rib with a crispy crust.
Blend together and serve with Rib Roast.
This recipe is so delicious and simple. It makes perfect Prime Rib Roast every time – your family and guests will be amazed!