Maggie's Farm

We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.

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Wednesday, December 18. 2013

Another easy Christmas Day dinner how-to: Prime Rib

Best with mashed taters, Yorkshire Pudding, and plenty of horseradish. Maybe some vegetables for the health nuts, but I would never waste my appetite on them with something this tasty to enjoy.


Effortless method at Youtube - How to cook Perfect Prime Rib


Rule of thumb is 1 lb of meat per person, so it's difficult to make for over 8-9 people, really, without a commercial oven. That's why people make filet instead of prime rib for parties and have their prime rib in restaurants - but I think most people prefer a prime rib (technically "choice," not "prime" and technically, as reader notes, "standing rib roast"). It's the perfect food for human beings, along with mashed potatoes.




Posted by Bird Dog in Food and Drink, Our Essays at 14:27 | Comments (6) | Trackbacks (0)

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re Best with mashed taters, Yorkshire Pudding, and plenty of horseradish.

My Significant Other concurs completely, though I am not a devotee of Yorkshire pudding and horseradish. Perhaps it is because I wasn't raised with it? It is a taste I have not acquired.
#1 feeblemind on 2013-12-18 17:30 (Reply)
The correct term is "Standing Rib Roast", not "Prime Rib", a commercial misnomer. It would be prime if graded as such, but that is unlikely in the retail market as the majority of prime beef is sold to restaurants, hotels and such.
#2 kevin on 2013-12-18 19:22 (Reply)
Thanks for the post. This look delicious!
#3 Erica (Link) on 2013-12-19 13:38 (Reply)
Could the meat be cooked a bit more? That looks too pink for me. I was raised on a farm and we always cooked the meat to the point it was not pink on the inside. It may have been paranoia, but we made sure to avoid any kind of infectious diseases from the animals in a "better safe than sorry" attitude. Great piece of meat, but I am into 'well done."
I really enjoy this site and the links. Good travel photos and such. Great comments as well.
#4 Historian58 on 2013-12-19 22:10 (Reply)
The pic is medium rare roast beef - the only way it tastes good.
#4.1 Bird Dog on 2013-12-20 07:21 (Reply)
Video gone. Post recipe
#5 Ns on 2013-12-24 17:44 (Reply)

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