Prime Rib and ???

Keeping in mind that I'm single, I'd serve myself a second helping of prime rib. Side dishes take up valuable space, and the prime rib will never be any better than when it comes out of the oven. Maybe horseradish on the side.
Excuse me, I have to run to the butcher shop. And have the butcher cut through the Chine bone before it goes in the oven. Easier carving.

Peel an acorn squash, cut into chunks like a potato. Put in slow cooker with carrots, onions, and green beans and beef bouillon. Yummy.

mike brez wrote:
What cut of meat do you use for your prime rib?

I have a bone-in rib roast.

For definitive information
Google
prime rib cut on cow

What cut of meat do you use for your prime rib?

Old-Biscuit wrote:
Latkes using beets, sweet potatoes and parsnips

Now that's an interesting take on sweet and sour..do you roast the beets first?

mayo30 wrote:
Make sure about the horse radish.My daughter always says good horse radish makes your nose sweat!true horse radish lovers will totally understand.

My BIL grows tons of horseradish every year and never does anything with it! I've taken to freezing it whole and when grated it just tastes amazingly unlike the bottled variety; definitely a sinus cleaner. When I have to use bottled varieties I try to find a regional version called Bookbinder's. Gold's is 2nd best.

This is the Christmas Day menu I'd planned before my just turned 90 on Pearl Harbor Day y/o mother decided it was not to HER liking:

Starter: antipasti platter of home marinated 'shrooms, roasted peppers,artichoke hearts, blanched broccoli. Shaped into a Christmas tree.

Soup: Ginger carrot

Main course: Beef Wellington, sauteed green beans, roasted Brussel sprouts, mashed cauliflower garnished with fried shallots.

Dessert: Christmas cookies, Buche de Noel
I'm sure it would work nicely for prime ribs.

As you can see we are also veggie lovers.

FYI...we are now having roast duck(2 ducks. Please. And slow roast them; my mother is a massive trip milking this milestone birthday for alllll it's worth;)) and a boneless stuffed loin lamb roast. Basically the sides will remain the same but a country pate has been added to the starters. Just got the pork caul to wrap it in so better get in the kitchen.

Oh man dont worry about desert I am going to be way too full for anything else.

summerhouse wrote:
Merry kalmia--Your asparagus spears with prosciutto sounds ideal!
How did you prepare exactly?
I seriously thinking that sounds perfect!

Ingredients;

1 pkg proscuitto, usually 10 very thin slices
1 bunch asparagus, smaller diameter is better
2 TBLS Olive Oil
4 oz cream cheese, sliced into thin slices.


Take 1 piece of proscuitto, add a thin slice of cream cheese, 3-4 spears of asparagus (with woody end cut off), and then roll into a bundle. Place into a roasting pan. After all the proscuitto is used place any leftover asparagus in the pan, drizzle all with olive oil and place in a preheated 400 degree oven for about 15 minutes. The proscuitto will begin to crisp up and the asparagus will turn dark green, but don't let it burn. Serve immediately.


I will usually prepare mine the day before and cover with plastic wrap, and refrigerate. Just prior to dinner, place in the oven and cook.