I cooked up a veritable storm this holiday season. Flour was flying, roasts were ribbing, and so on. But wouldn't you know, I didn't get pictures of any of it. The only pictures I have are of the things I didn't make.
My husband's pretty Christmas dinner salad--
And a Trader Joe's cheesecake, but I did make the blackberry sauce--
Back to the prime rib. If you're going to invest in such a luscious succulent piece of meat, cook it right. Low and slow. Here are some simple instructions, and a more detailed explanation of why it works. This is my cooking advice: Do not listen to your husband who thinks you should turn up the temperature. Especially when his idea of cooking is to char the hell out of things. Works great on the BBQ but doesn't necessarily translate elsewhere. Stick to your guns and you will have the most perfect prime rib this side of an expensive restaurant. Trust me.