Eat, Drink & Be Merry
By Jessica Pleger
Photography by Lisa Taylor Hall
In the South we associate certain dishes with the Holidays. They are either family staples, recipes passed down from generation to generation or cultural traditions. I like to do Southern Fare with a Modern Flair so here are some traditional favorites with a twist. I hope you and your family have a wonderful holiday season and enjoy a meal around the table with family and friends. Most of my favorite memories of the holiday season is gathered in the kitchen or around the dinner table. So, from my family to yours, I wish you a Merry Christmas and a Happy New Year!
“It’s not how much we give but how much love we put into giving” – Mother Teresa
INGREDIENTS:
1 (4- to 8-pound) Standing rib roast, bone-in, trimmed, and tied
Kosher salt, to taste
Freshly ground black pepper, to taste
Fresh rosemary
INSTRUCTIONS:
The night before cooking the prime rib, unwrap the roast and let it sit uncovered in the refrigerator. This will dry out the surface, making it easier to get a nice brown color on the roast.
Approximately two hours before you want to begin cooking, take the roast out of the fridge and place it on a sheet pan at room temperature.
Half an hour before you start roasting, position a rack in the center of the oven and heat to 500oF. Season the meat generously with salt and pepper. Place the sprigs of rosemary generously under each piece of twine.
Now it’s time to do your calculation. Simply multiply the weight of your roast (in pounds) by 5. That’s your total roasting time in minutes. For instance, if you have a 4-pound roast, 4 × 5 = 20 minutes. Write that number down and set your timer.
Set your roast in a roasting pan, fat side up and place in your pre-heated oven. Roast for however many minutes you calculated above. When the time’s up, turn off the oven, and walk away. Do NOT open the oven door for any reason for the next 2 hours.
In 2 hours, take the prime rib out of the oven and let it rest. This is the perfect time to make your Yorkshire Pudding. If you used a thermometer, you’ll see that the internal temperature of the meat has reached 130o F, perfect medium-rare. Carve and serve.
