Now That the Retail Blitzkrieg Has Released Me From My Seasonal Bondage
…I can put up this Christmas dinner’s bloody beef pictures!!!
I know you all can hardly wait!!
Well, some control their anticipation better than others. After all, it truly is unseemly to slobber around strangers and a wet keyboard is always awkward when you have guests, but I hope ALL the interlopers have left, because it’s a Prime Rib Primer time once again.
Oven to 450°
Start with a magic mix of equal parts garlic powder, onion powder, and thyme.
To that add half as much sugar, arrowroot and ground celery seed. Mix well together. (This year, since Ebola the Raptor was able to make it home, we had a four rib, almost 7 pound prime rib, so my mix about filled 2 ounces of my 4 ounce Fire King ramekin.)
Then whap yourself up a carrot or two, chunk a large onion and about four cloves of garlic (I just peel and smash). Scatter them around the bottom of a roasting pan a size bigger than your roast.
Nestle your piece o’ beef on his veggies, schmear with magic mix, then salt and pepper LIBERALLY. (Now, we had to get some fat from Publix to cover his gorgeous butt, because, for some inconceivable reason, the Commissary decided to scrape ALL the fat off the top of the prime ribs this year. W.T.F, over?)
We use a constant read thermometer always. Insert said device now and pop him in the oven for 20 minutes, then reduce the temp to 325°. He’s going to stay in there, UNMOLESTED, until his internals are about 115° for a medium rare roast. In the meantime, major dad sends…
“For the scallops; soy sauce, couple of shakes of sesame seed oil, two table spoons garlic chili paste, mix in a bowl, lightly pepper the scallops and put them in the mix, marinate for about an hour turning a couple of times.”
“Fire the grill to high heat, place scallops on the grill, they should make noise if the grill is hot enough, grill 2 1/2 minutes per side depending on how big they are. DO NOT overcook unless you like superballs, serve and enjoy!”
Slaving over unruly scallops and a hot grill is hard work, so a ‘tini was called for to get my schweet hubby through the rest of the grueling tasks ahead of him. Like what to drink with dinner.
(To quote the Knight Templar, “he chose wisely”.)
We had yummy mashed ‘tatoes and broccoli, plus major dad’s dee-VINE Caesar salad to get together while the roast chugged along. I also got the beer steamed shrimps done and cooling down for our traditional first course shrimp cocktail.
I set the alarm on the thermometer for an internal of 85° to give me a heads up time to start all the other last minute balls rolling.
(Not ENOUGH balls rolling for SOME people around here…)
When the internal temp hits your target, pull the beast out and set him on a carving board, UNMOLESTED. He will rise internally another 15° to 25°, believe it or not. Also, try NOT to lift him out of the pan using a fork, because those poke wounds will let juices run free that you’ll wish you had later. There’s also a debate about tenting with aluminum foil versus not ~ we did (loosely) this year, since we knew it would be a while before we got around to slicing. The crust did NOT go to complete sog, either. Also, this year we weren’t messing with either a Yorkshire Pudding or an au jus, so I simply deglazed with Swanson’s organic beef broth ~ stuff’s great. All the veggie’s have caramelized, plus you have all the beef fond from the roast and the herb mix ~ it’s awful hard keeping your puddies out of the roasting pan to get anything done!
Mash those puppies in the strainer and get every last bit of yummy out! I used a Knorr brown gravy mix, since it has very little taste on it’s own to interfere with the flavors I’d gotten from the roast. Plus, I pour the juices that’ve accumulated off the carving board into the saucepan as well. Don’t waste a single drop of all your hard work.
Now, we serve our formal meals in stages. First the seafood…
…then major dad’s beautiful salads and finally, at long last, the BIG KNIFE comes out.
And we FEAST.
And we are BLESSED. Every one.
I hope you all were, too.
Fun, Swill Food and Grog | tree hugging sister | 
January 3, 2011 11:37 am
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I’m hungry.
Oh baby BABY that’s looks schmackety tasty!
How was the Artemis, btw?
And I polished off most of a bottle of that Glenlivet French Oak Reserve last week as well. Ho Chee Mama is that tasty stuff.
That Artemis is great and the Eberle is a real treat too especially for the price.
The Artemis tasted even more delightful because we caught a S.A.L.E.
Oh, wow.
Mmmmmmmmm!!!!
What is it with baleful-looking dogs at this site?
It’s just the kitchen shots that are baleful, Gary. And they’re more “When you givin’ it up?!?!?!/big,sad doe-eyes” than technically ‘baleful’.
“Baleful” in that they consume food by the baleful…
Glad to know about the Knorr brown gravy mix – I’ll try to remember that. I hate when gravy mixes add a “fake” taste to the lovely roast juice.
Yum yum yum. Now that’s a surf and turf.