We've been stuck on this one for years.
Top grade standing Prime Rib Roast Med/Rare. Every year I bring a plate off cookies and personally order this special from the butchers in the back at Kailua Foodland
Spinach Salad with Hot Bacon Dressing
Yorkshire pudding (popover style)
Throw in a couple of Baked potatoes for good measure.
Recipes below cuz they are worth sharing, especially the Prime Rib one. PERFECT PRIME RIB EVERYTIME
prime rib roast with or without bone (any size)
bottom round center cut
Preheat oven to 550°F degrees.
Make a rub of salt, pepper and garlic powder and apply to meat. Place meat in a shallow roasting pan fat side up.
Roast at 550°F at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.
Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.
We usually have to tape the oven door shut and put a chair in front of it cuz the smell will drive you so crazy, you'll want to take a peek. DON'T DO IT
At the end of the 2 hours, remove meat from oven to slice; it comes out perfect every time.
Works the same with Roast beef. The next time you want an easy hands-off, tender and juicy roast, try this recipe - you won't be disappointed! Spinach salad with hot bacon dressing
1 bundle of spinach
1 small onion
1 lb of bacon Save bacon drippings! ( One year I instinctively drained and tossed it
, had to make more bacon, which is never a bad thing
1/2 c Sugar
1/4 c Vinegar
Hard boiled eggs
Wash spinach leaves.
Spin dry or pat with paper towel to remove water.
Chop up small onion
Cut bacon in small pieces, Fry bacon(save drippings)
Cut up hard boiled eggs
In a bowl put in spinach, next put in onions, next sprinkle with bacon.
Next sprinkle with hard boiled eggs.
use about 1/2 of the bacon grease, 1/4 cup vinegar, 1/2 cup sugar(if you want tarter you can use a bit more vinegar or sweeter use a bit more sugar) Bring to a boil stirring til thickened.
Gauge by your preference. Taste, Taste, Taste. Add salt and pepper. Taste again. When ready to serve pour over salad and TOSS NOT STIRYorkshire Pudding Recipe
• Yield: Serves 6. I usually quadruple this
Add to shopping list
• 1 cup flour
• 1/2 teaspoon salt
• 1 cup milk
• 2 Tbsp melted butter
• 2 eggs, beaten*
• 2-4 Tbsp of roast drippings
1 Sift together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream. Let sit for an hour.
2 Heat oven to 450°F. Add roast drippings to a 9x12-inch pyrex or ceramic casserole dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes.
For a popover version you can use a popover pan or a muffin pan, putting at least a teaspoon (I go Heavy) of drippings in the bottom of each well, and place in oven for just a couple minutes.
3 Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot. Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes, until puffy and golden brown.
Cut into squares to serve.