Not quite sure where I have been. Actually, I have been here the whole time, but just a little lacking in enthusiasm for blogging. Our youngest daughter and family arrived on Christmas eve, and we have been spending a lot of time together. It is nice to see how the grand boys have grown in the last two months.
As usual, for Christmas Day dinner, I roasted a prime rib. As far back as I can remember in my childhood, this is what my mom always put on the table. She worked as a cook in the local restaurant, and meat was her speciality. She baked very little, but she knew her way around the butcher shop and any cut of meat was always placed perfectly on the table.
I let this 3 bone roast stay in the oven just a little longer, since the boys don't like it too rare. Here is mom's unusal recipe which always works. It is in her translated words from German, and I did make some corrections...(smile)
PRIME RIB - NO FAIL
Buy a bone-in prime rib, any size. Try to have the roast at room temperature, definitely not icy cold. Sprinkle well with Lawry's seasoned salt and pepper.
Perheat oven to 375 degrees F and roast for 1 hour in a shallow roaster, uncovered. Turn off oven. DO NOT OPEN OVEN DOOR UNDER ANY CIRCUMSTANCES. (Use the best German accent you can muster at this point!)
About 45 minutes-1 hour before serving, turn on the oven again to 375 degrees. For example: If you are planning to eat around noon or 12:30 p.m., roast from 7:30 a.m. to 8:30 a.m. and then turn off oven. Start again around 11:30 or so for another 45 minutes to 1 hour. Only draw back, you cannot use the oven for anything else. Adjust your roasting period according to roast size. You'll love it. Crisp and well done on the outside, medium rare in the center.
And then the wine. The Trout keeps a running log of his wine collection. He thought he was getting out a Whitehall Lane 1999 Cabernet Sauvignon, but it turns out that it was a 1998, mistakenly labeled by him. It did not have quite as high a rating at the '99, but the wine was excellent with the prime rib. WINE SPECTATOR rated the wine an 89. "Harmonious and well-balanced, integrating anise, cedar, currant, mocha and mineral flavors. It picks up intensity and complexity on the finish."