Hi, guys! Hope your Christmas was a merry one! I thought I would share a tidbit of our Christmas dinner. For the past 3 Christmases I have been roasting a prime rib for dinner. It is one of our most special meals of the year, and it really warrants the splurge if you ask me. I wanted to share a great resource I found 3 years ago with you. This site has amazing step by step directions for making a perfect prime rib dinner. What I like about it is it keeps the meat simple and doesn't go to crazy on all the seasonings. The other thing I like is the timing and temperature chart, as not everyone likes their roast to be the same degree of doneness. Ours must be rosy in the center, and have some great crust. I know others who need it very rare, and some who want it cooked well (yes, I hear you groaning from here!). I have no affilliation with this site, but wanted you to have the info should you decide you want to make one for a holiday (or special occasion) and want it to turn out perfectly. The meat is not cheap, so why chance it?
The past two years I have been serving The Pioneer Woman's Whiskey Cream sauce with the roast. Yummy does not begin to cover my description of this simple pan sauce. I used Makers Mark Bourbon Whiskey in my sauce as it is what I have on hand. If my hips would allow it, I would have this sauce on a lot of things, but, alas, I am not a rancher but sit on my bottom as a receptionist. I must limit my consumption of this to holidays and special occasions.
This week I have a busy work week ahead, and am hoping to get into my stamp room to share some new projects I am working on with you. My husband has also finished my stamp room, and I plan to share some pictures with you.
Have a great day! Until next time!