How about an AUGIE DOGGY bag?

My steak, my steak!

SC & DC I'll send your in the mail, but be sure to leave me a tip. ;)(you NYers are big tippers)

The butcher was so nice. I went last week and talked to him. Asked a bunch of questions. He brought one out and showed me. I told him I had some big eaters (I said I had men that were big eaters, but also had to include myself).

Anyway this afternoon when I went in the store he remembered me right away. I gotta say, it looks great. He said it's up to me because although 350 is your average baking temp., he liked to cook slower and said it was ok to lower it to 325. I'll stick to the receipe though cause I'm too nervous to do differently.

TIS

TIS, if you don't mind can you send me a couple bites?

TIS, Good look! I'm sure you'll do fine. I bet it will be delicious.

Good luck with the dinner, TIS. I'm sure the roast will be fine.

First of all, thanks everyone!! I'll keep you posted


DC,


If you're around. I have the roast in the oven and it's cooking. Can you explain the highlighted portion of this: Add the wine, I get that. Reduce the wine by half. Dump half out or add again another half the amount of wine???? What am I not seeing? If you don't get this, oh well, I'll wing it.


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.



Thanks


TIS

(waiting patiently to see how it turned out)

More like you're waiting patiently for the UPS guy to come buy with a gift from California.

If you're gonna diss me, at least get it right. Its the FEDEX guy.

Oh, that's better. Not the guy in their little brown shorts? It's cold out there. Give him a big tip.

Sorry TIS, I didn't see your question until this morning. I'm sure that it turned out fine. Please let us know!

Well, I really made a "big deal" out of this dinner. I woke up and made homemade Apple Crisp, I found a banana cake receipe in my cookbook and baked a cake. Only, I screwed up the cake and don't know why? It sunk i n the middle.

The Prime Rib came out perfect. It was moist, tender and melted you your mouth. I couldn't wait to take a taste as I was practically standing guard by the oven.

My sons-in-law both asked, "what's the occasion?" And not only that, they both suggested making this next Thanksgiving instead of turkey. So I think I hit a home run. Oh, and the gravy, was probably the best I've ever made (although I learned to never make gravy because it always comes out chunky) I took SB's advice and used corn starch instead of flour and it was too perfect.

DC, thanks for the receipe. I now know I will be cooking it again. For anyone who loves prime rib, give it a try. It'll simply melt in your mouth. To hell with a lopsided cake, I'm having prime rib for breakfast. (and I will too)

I'm gonna try to send SC's and Beth's portions, but as I am having breakfast, I think I simply won't have enough.

TIS

Thats OK, Beth is on a diet. You have my address.

I'm happy it turned out well.... I'm gonna try it next month.

Is that a hint that I should make it next month and invite you over?

It wasn't, but I like your idea better.

I'll bring some Spumoni Gardens as an appetizer.

What time should I be there?

You're on.

Check your PM.

Be sure to pick me up at the airport.

TIS, so glad that it worked out well. Sounds lovely. Don't worry about the cake. It happens. I baked a bundt cake to bring to someone's house once, and when I turned the pan over to get it out, 1/3 of the cake stayed in the pan! Needless to say, we stopped at a bakery that day!

The corn starch makes a huge difference. It's so much easier to work with, isn't it??

Sorry that I missed breakfast. Prime Rib sounds a heck of a lot better than the English Muffin I had!

Didn't I mention, the diet starts Wednesday. Set another plate at the table.

I'll pick you up when you're done with your trip to the spaghettti-o's isle at the supermarket.

Hey, I've been a good honary Italian. I haven't had Spaghettio's in a long time.

So pick me up at the airport.

CHU GOT IT MANG!!

I'm tellin you. I am looking forward shortly digging in the leftovers. There are mashed potatoes, gravy, rolls, and I'll make a fresh salad and I'm good to go!!!!


TIS

That sounds great TIS enjoy.

Grazie!!!

Ok, for all you meatheads. All this work for a hunk of meat. Don't know what you'll think of the looks, but it was soooooo good. I am more comfortable to try again.

Why does the date say 1/13????? Oh well.

TIS



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Oh man. I think the next gangster BB get together is at TIS's house.

OMG! That looks REALLY good!!!!

Now that it's over, I can say I was so nervous that I went back to the store yesterday afternoon to buy a meat rack even though the butcher told me the ribs act as a rack. Plus, I bought an oven thermometer and when my oven was preheated to 350 it buzzed but the oven temperature wasn't 350. I turned it up a bit and it got to over 350. Anyway...it turned out it was fine in the end. Then I thought maybe I should have a meat thermomemter, which in reality is what I thought I was buying when I bought the oven thermometer. Should I continue??? Bla bla bla bal

TIS