Monday, December 31, 2012

Holiday Cooking

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.


11 comments:

Cassi Renee said...

That is a gorgeous salad. I'm beginning to have my annual lettuce cravings.

Food that can be cooked slowly is great also because it can be basically ignored most of the time. Correct charring requires a lot of attention :-)

Patience_Crabstick said...

We had prime rib too! Yes, low and slow is the way to go. Beautiful salad. Are those golden beets?

smalltownme said...

Yes, golden beets. I love beets!

Claudia from Idiot's Kitchen said...

It was a prime rib kinda year. We had it too. I tried a new to me method of starting the oven quite hot (450) for 20 minutes and then turning it way down. Worked great!

Gary's third pottery blog said...

golden beets, wowie!

cookingwithgas said...

I love beets of any color...
Low and slow is how my mother taught me. She use to put a rolled roast in at 150 all night. The next day we would fight over the top piece that was all salt and pepper and hummm tasty as anything you have ever put in your mouth. Low and slow......

Aunt Snow said...

Happy New Year to you and all the family, Heidi!!!

Your husband's salad looks fantastic!

Lala said...

I laughed when I saw your FB posts about underdone. I'm sure it was luscious! I always use the "Santa Maria" style when cooking beef, since you're so close to Cold Springs Tavern you'll understand when I say they have THE BEST prime rib sandwiches ever!!

Jenn @ Juggling Life said...

That is a gorgeous salad. I cook my prime rib by studding it with garlic, coating it with mustard and putting in a 500 oven, which I then turn off and cook for a long time. It's very tasty.

Happy New Year!

Janet said...

beautiful salad! je adore beets, of any shade! I cooked up a storm yesterday, it was fun!

Karen (formerly kcinnova) said...

You can feed me anytime!

I've never attempted prime rib, but I wouldn't trust my dh to do it. He continually insists upon using the crockpot incorrectly. Last week he tried to kill us with half-raw pork.