Prime Rib

it’s 7am and I have a milk drunk baby asleep on my chest. What a surprise! I know, you’re thinking, “tell me something I don’t know, Alexa.” Since that’s the case, here’s something I learned that will forever be implemented as a Christmas tradition in my home: prime rib. Don’t waste my time with turkey or ham or Chinese food or pizza. Prime rib is the new Christmas dinner staple.

Yesterday was as close to perfect as it could have been without me being in Vermont with my family. We stayed home, had coffee and opened presents and made the baby wear everything she got all at once (cue picture of Eva the Christmas wizard

had Rob’s best friend over for brunch, drank more coffee, watched stupid movies, and had Rob’s parents join the party for French onion soup, baked potatoes, green beans, and prime rib. And wine. There was lots of wine. I couldn’t decide whether to make au jus or horseradish sauce to go with the beef so I did what any indecisive person would do and made both. Hey it’s the holidays, the more the merrier!

Prime Rib:
7lb prime rib (boneless)
1/4c olive oil
A bunch of rosemary and thyme, chopped
8 garlic cloves, sliced
Lots of salt and pepper

Take the meat out of the fridge about and hour before cooking and let come to room temp for even cooking.

While the meat is warming, combine the oil herbs and garlic. Let set for about an hour.

Preheat oven to 350

Make slits all over the top of the meat and stuff the garlic slices into them. Pour the oil and herbs over the top and massage in. Season roast liberally with salt and pepper.

Place meat on a roasting rack in a large pan and roast for approximately 2 hours or until meat thermometer inserted into the middle reads 125 (for medium rare).

Take meat out, place on wooden board, cover with foil and let rest until ready for service.

Slice and serve from the table for an impressive presentation.

Au jus:
Take drippings from pan and combine with 1c red wine, 2c beef stock, tablespoon of butter and simmer until reduced by at least half.

Horseradish sauce:
2c sour cream
1/4c Dijon mustard
1/4c chives chopped
1/2c drained prepared horseradish
Pepper

Stir all ingredients together and let set overnight in the fridge. Or mix and serve immediately. Either way it’s delicious.

edit: ok the baby is back asleep again so I can add to this. The prime rib idea came out of Rob and I not exchanging gifts this year because we are lazy, but I still wanted to do something nice for him. Since I had to (hahahhahahaha) go to Costco to get the meat, I figured I may as well also grab 10lbs of onions and make French onion soup since I was going to be in the kitchen anyway. Costco on Christmas Eve was not one of my more thought out plans. I do not recommend that. Be better. Plan ahead. People will elbow you in the ribs if you go for the cut of meat they want. Christmas Eve I spent making soup and prepping brunch for the next day (mushroom frittata) and listening to Christmas carols while talking to Rob and the baby through the kitchen pass-through. Our house is really starting to feel like home. For real now. Well, now that I’m sufficiently emotional I’m going to go cuddle my little girl and plan our charcuterie spread for when Rob’s high school friends and their wives come over this afternoon. Stay tuned.