I'm cookin' my first prime rib, and making my first homemade roasted-garlic-smashed potatoes, when I wake up. And I may have to balance a pasta dish in the mix, but I'm leaving the asparagus to my mom cuz she likes them pealed and I'll have no effort left for that lol. And pre-made garlic bread to round it out.

Grilled Nathan's franks are just as good (if not better)... why all this work? lol

This is a recipe that my wife took from the cooking channel and it's just outrageously delicious.

Roast Prime Rib of Beef with Horseradish Crust

(Adjust measurements of ingredients and cooking time according to size of prime rib roast)

1 bone in prime rib beef roast, 3 ribs, about 6 pounds
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup kosher salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 cups canned chicken or beef broth

Preheat the oven to 350 degrees F.
Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.

Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.

Geoff, you're a wild man in the kitchen since you moved into this house!!

IMO, the best way to cook a prime rib is simple: salt, pepper, and a hot oven (400). After about 20 minutes, lower the oven to 350, add water to the pan to make gravy later, and continue cooking it to the preferred temp.

I looked up a few prime rib recipes then winged it on my own as usual. THESE TIPS were extremely helpful! 450 degs first 15 mins, then 325 degs. I should've added more liquid to the pan because the 450 dried the pan out: I put a little Madeira on the bottom of the pan, rubbed butter on the exposed sides of the meat, and the top/bottom got worcestershire sauce, steak seasoning from a grinder, a little roasted garlic, and fresh rosemary sprigs tied on. Delish!

DC, that recipe looks good, too! I didn't want to start encrusting anything my first time out: next time!

My garlic-smashed pots were awesome, too. My dad said I should be a chef.

That's a great site. You definitely want to cook it high at first to sear it. Add the liquids AFTER you lower the temperature (I just put water, but a little wine sounds good). Add a bit more every so often during the baking. The searing is what makes the juices, so not adding the liquid until after it's browned is important.

It sounds like you made a delicious meal. Your parents must have loved it. How's Mom feeling??

Thanks for the tip; I had no idea. Next time will be better.

Mom's doing well, thanks -- still recuping and wishes it'd be over already. I think she forgets it hasn't even been 3 weeks yet.

And that attitude will serve her well!

Better? Seems like you impressed the hell out of your dad. How much better can you do than that?

By impressing us BBer's at the next BB weekend.

It really is. I am usually not one to "spice up" a good cut of meat. Usually take the simple salt, pepper, olive oil, etc. route. But this recipe is just unbelievable! The encrusting not only adds a fantastic taste, but it also helps to tenderize the meat that much more.

I believe that TIS tried this recipe and really enjoyed it.

I don't think people will be lining up for this one..
Stew

Strange. I thought cats were revered in Italy because of their help in fighting the plague.

I'll pass on cat's stew.

Not in Paulie Walnuts' town .

Cat Stew?!?!

You know it must be bad if Mig passes!

We went to see the broadway play 'Jersey Boys' the other night. It was F-A-N-T-A-S-T-I-C!!!!!!!

Before the play 13 of us had dinner at Carmine's on 44th street. We had Fried Calamari & Fried Zucchini, a Carmine's salad and a Casear's salad, Ziti with broccoli and sausage, linguini with clams, chicken parm, veal marsala and veal lemon butter. For those not familiar everything is served family style.







Carmine's clam sauce may be the best that I've ever had. Just give me a loaf of Italian bread and a plate of Carmine's linguini and clams, and I'm set!

Wow, that looks and sounds great! Do they deliver?

For lunch I had a cold meatloaf sandwich. My stomach is very happy.

Yum - a cold meatloaf sandwich with mustard is really good!

I used ketchup.

We're hunting wabbits....shhhh



Rabbit for Dinner

I always think of Plaw when I order the fried zucchini at Carmine's. He loved fried zucchini, and they make it so well.

I have just had 2 Hot Cross Buns with jam on. Deelishus

Salami, the mystery meat: Is it cow? Is it pig? Well, if you’re talking Genoa salami, like you’d get at Subway, then it’s both. Most salami is made from slaughterhouse leftovers that are gathered using “advanced meat recovery,” which sounds like a rehab center for vegans but is actually a mechanical process that strips the last remaining bits of muscle off the bone so nothing is wasted. It’s then processed using lactic acid, the waste product produced by bacteria in the meat. It both gives the salami its tangy flavor and cures it as well, making it an inhospitable place for other bacteria to grow. Add in a bunch of salt and spices—for a total of 15 ingredients in all—and you’ve got salami. But now that you know what’s in there, you might need to check yourself into an advanced meat recovery center.

Why would you feel compelled to share this? Do you not know that "ignorance is bliss"??

And AFTER all that, you get delicious Scrapple. What's your point?

I can honestly say that the DiGiorno thin crust deluxe frozen pizza is deelisshh!

I made pizzas the other night using Thin Crust Boboli, some leftover sauce and mozzarella. They were great. We had some meatballs and sausage in the sauce, plus leftover eggplant parm. We made one meatball pizza, one half sausage/half eggplant, and two plain. They were great. I got the Boboli at a Freihofer's factory outlet for $2 each, the sauce would have been tossed and I got the mozzarella on sale for $2. Four pizzas ended up costing me about $12. And the thin crust is really tasty.

Bobolis are great when you don't want to make the crust. Eggplant, onion, and peppers will do it for me. I never use meat anymore. I make my sauce from crushed tomatos and garlic, use real sliced mozzarella, and tons of oregano - the real stuff.

If Jesus is coming back, it's probably to try some homemade pizza.

Pizza and Burgers for my cheat meal. Tuna most of the time for protein and to help with my lifting.

Ibarr, over the last few years, I've become very conscious of eating lean protein and upping my omega 3 intake at the same time. They're both great for the heart and the omega 3s reduce inflammation better than any drug ever will. I suffered colitis a few years ago and getting enough omega 3 fish oil is essential to combating the inflammation.

Anyway, I find that good quality canned tuna and salmon are the best way. Especially the salmon. It's loaded lean protein and fish oil.